Pasta Water & Salt Calculator
Salt pasta water like a pro — the right amount of water for your pasta and the salt to season it from the inside out.
How it works
water (L) = dry pasta (g) ÷ 100 · salt (g) = water (L) × concentration (g/L)
Pasta needs room to move so it cooks evenly and the released starch stays dilute — roughly one liter of water per 100 grams of dry pasta. Salt is not about the boiling point (the effect is negligible at these amounts); it seasons the pasta from within as it hydrates, and there is no second chance to do that once it is drained. Around 7–10 grams per liter tastes like a well-seasoned broth; the old "salty as the sea" advice (about 35 g/L) is far more than most sauces need.
Worked example
For a 500 g box of spaghetti, use 5 liters of water. At 10 g/L that is 50 grams of salt — a little over 8 teaspoons of table salt — stirred in once the water boils. Reserve a cup of that starchy, salted water before draining to loosen and emulsify the sauce.
Frequently asked questions
Does salt make water boil faster?
No — the amount used for pasta raises the boiling point by a fraction of a degree, which is irrelevant. Salt is purely for flavor. Adding it after the boil just avoids pitting some pots.
How much salt is too much?
Past about 15 g/L the pasta starts tasting distinctly salty on its own, which fights salty sauces and cured ingredients. Start at 10 g/L and adjust to the dish.
Should I add oil to the water?
Skip it. Oil floats and does nothing to stop sticking; it can even coat the pasta so sauce slides off. Stir in the first minute instead, and use enough water.
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This calculator is for educational purposes. Double-check important results before acting on them.