Adding savoriness to pasta before adding the sauce

[dragnlaw]

I've only ever made pasta in the FP and it has salt.
Never mixed by hand.
Anyone here done both? Enough to notice a difference?

 

[Jade Emperor]

I have - no discernible difference

 

[Meryl]

IMO there is no difference at all whether you add salt or not in the pasta kneading mixture.
It's pizza dough that must essentially have the correct salt amount.

 

[SGM Chef]

Shalom S-T-B,

I don't season hot, cooked pasta, but I do add seasoning to the water during cooking to infuse a flavor or two. I also use this technique for potatoes, grains, and rice.

My epiphany came when thinking of why I would cook something in plain, flavorless water when I can impart flavor in the cooking liquid. So I embraced the method...

Note 1- If I don't want the solids, I use a wire mesh tea ball for peppercorns, bay leaf, rosemary, etc. in the cooking water.

Note 2- For pasta and potatoes the increased expense of needing to add enough seasoning to also season the water I dump down the drain...

For some pasta dishes onion and garlic powder as well as dried basil and bay leaves in a tea ball.

I typically use dry mustard for the potatoes for potato salad.

Essentially using mint tea for some Moroccan couscous or bulgar dishes.

Have fun!