Work out pasta water and salt instantly with clear inputs, formula shown and shareable results.
The classic ratio is one litre of water per 100 g of dry pasta with salt at about 1% of the water weight; dry pasta roughly doubles in weight as it absorbs water. Too little water drops the temperature when the pasta goes in and concentrates released starch, which is what makes pasta stick and cook unevenly.
Water
litres = pasta in kg x litres per kg
Salt
salt grams = litres x 1000 x salt percentage
litres = pasta in kg x litres per kg. The classic ratio is one litre of water per 100 g of dry pasta with salt at about 1% of the water weight; dry pasta roughly doubles in weight as it absorbs water.
Too little water drops the temperature when the pasta goes in and concentrates released starch, which is what makes pasta stick and cook unevenly.
Enter dry pasta, water per kilogram of pasta, salt as a share of the water. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.