Do you salt your water for boiling pasta, taters, rice, couscous etc...? Why or why not? And, I'm not talking about no salt for dietary restrictions.
It seems to me, that if you don't salt the water the pasta is just flavorless, no matter what sauce I use and how flavorful the sauce is. And, if you salt the dish afterward (meaning it's already plated and served) it just doesn't seem the same.
Please, someone explain to me salt vs. no salt in the water.