Murasa probably knows.

As a coastal boi i don't have a clue what that means either, but then again i am by no means a cook.

Boil in salted water i guess? Whatever difference that makes.

If my google-fu and living alone skills have taught me anything, the density of seawater is just making sure you boil the water with salt.

You are suppose to salt the water before boiling most ingredients, as the salt gives it more flavor and because salted water has a higher boiling point, the water will be hotter, which in turn cooks the pasta better.

ReUKing said:

If my google-fu and living alone skills have taught me anything, the density of seawater is just making sure you boil the water with salt.

You are suppose to salt the water before boiling most ingredients, as the salt gives it more flavor and because salted water has a higher boiling point, the water will be hotter, which in turn cooks the pasta better.

My wife is a chef, and you got gold star mate.

Though "as dense as sea water" is a little overboard. I put maybe half a teaspoon for twice what it looks like Reimu's got.

weird way of saying boil with salt (and oil, if you don't want to spend the next hour scraping or stirring)

As my understanding goes, and I'm by no means a specialist, some pastas/dried noodles do need to be boiled in really salty water. So they don't just stick to gether after you boil them.
And as my understanding goes, you dip them in cold water afterward too.