I have read many times that Italians will scoop up some of the mediterranean sea to cook their pasta. For kicks I decided to try and figure out how much salt that would be. Best stat I could come up with was 38 parts per 1000. To the best of my limited math that works out to be a bit over half a cup per gallon! That seems incredibly salty. I may put 2 or 3 tsp per gallon and that makes some salty pasta.
How much salt do you put in your pasta water?