Choose your pasta weight and pot approach. The result is a practical range, not an instruction to imitate seawater.
Water and salt calculator
Enough water. Sensible salt.
These are practical ranges, not kitchen law. A compact pot produces starchier water and needs more stirring.
Water4.0 L
Salt range28–40 g
Start at the lower end for salty sauces, cured pork or Pecorino-heavy dishes.
How to use the result
A roomy pot is forgiving. A compact pot uses less energy and creates starchier water, but needs more early stirring. Start with less salt when the finished sauce contains cured pork, anchovies, capers, olives or plenty of hard cheese.
Important assumptions
The tool assumes dried pasta and fine salt. Pot geometry, altitude and brand still affect boiling and cooking time, so taste the pasta and final sauce.