How much salt do you use to cook pasta?

[Pobeque]

Depends on the dish I'm making...generally you want the water to taste seasoned. Have you ever drank ocean water, its wayyy too salty so I season the water to taste.

If I'm making a sauce with salty components - Cacio e pepe for example, I will go lighter on the salt in the water as the sauce is salty.

Now, last caveat, if you are using the pasta water to finish and bind your sauce you must be mindful of salt levels as that water will reduce into the sauce

[tstalafuse]

I admit I add a lot. A lot, but not for the flavoring/seasoning. Water boils here around 196-197, so I add a lot of salt to raise the boiling point and get the water to boil faster. Like Pobeque, I used to reserve the pasta water to add to the sauce, but because it is so salty now I use a modified corn starch with tap water to bind and finish the sauce.

[Santamarina]

Just a heavy pinch here. I’m a bit gun shy with pasta water salting as I overdid it once many moons ago and the pasta was near inedible.

[TripleB]

I put in more than my wife. Never measure. Whatever feels right with the amount of water I'm using.

[Purc]

I'm probably the only one to say this, none. The only things I use added salt for is corn on the cob and French fries. Oh yeah, I used to put salt on my frozen driveway and sidewalk when I lived on the mountain in TN.