@Okanagancook I typically cook up 6-8 oz of pasta and use 3 1/2 to 4 quart of water with the pasta pot on the 16K BTU burner to keep the noodles from languishing in water that isn't hot enough.
@gfweb I keep a little table salt around for the occasional baking I do. Everything else gets kosher salt. I would be hard-pressed to worry about the difference in total salt weight in pasta water. Not dissing your information at all. I'm just going for a ballpark amount to use.
My taste buds have been telling me that my pasta water was undersalted but I didn't have enough insight to guess how much more I needed. I think I'm going to see if a generous tablespoon gets me where I want to be. I am cooking up fettuccini tonight.
ETA: I have had a ton of life's hard times pressing upon me for the better part of a year and until I heard Simons make that remark I have not spent any time thinking about the undersalted taste of my pasta.
