Cooks almost argue over salt water and pasta: 'Country, right?'

A viral video showing how nine Food Network chefs salt their pasta water has gotten people talking — and raising questions about how much salt one should use when making spaghetti.

This video, posted on the Food Network's TikTok page on December 28, features chefs from various network shows adding salt to a pot of water.

“This is how much salt I add when I drink pasta water,” he said chef Alex Guarnaschelli camera as you add a large handful of salt to the pot.

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“It's wild, right? You're not going to eat all this. You just need to have (them) a lot of salt, like sea water.”

Many other cooks added similarly large amounts of salt to their pots of water.

The video has received more than three million views so far – and sparked a lot of reactions in the comments section.

“I would trust Alex Guarnaschelli with my life, so I would trust him with my salt,” said one expert.

Others say the video changed them cooking ideas.

“I thought I was posting TOO much – apparently I'm not posting enough,” said a TikTok user.

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“Wait, so my pasta water tastes like the ocean but isn't actually the ocean? Mind blowing. Who else is rethinking their salt game right now?” said another.

Fox News Digital reached out to the Food Network for comment, along with several chefs who shared their two cents on how much salt to use — and if there's such a thing as too much salt.

The pasta water has more than one purpose, said Mark Bolchoz, who lives in South Carolina chef and restaurateur.

“We salt the pasta water not only for more flavor throughout the dough itself, but also because the salt reduces the gelatinization of the starch, which improves the overall texture of the pasta,” he said.

In Bolchoz's view, “more salt is almost always better.”

“I love it my pasta water it tastes salty like the sea,” he said.

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As with any dish, “it's important to taste as you go” to avoid going overboard with the salty taste.

“We have salted pasta water not only for added flavor throughout the dough itself, but because the salt reduces the gelatinization of the starch, which improves the overall texture of the pasta.”

“If the water is too salty, just be careful how much water you add to the final product,” he said.

Pouring pasta water is “very important,” chef Joey Sergentakis told Fox News Digital. Sergentakis owns three restaurants in New Jersey.

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“It's one chance to taste the pasta itself while it's cooking,” he said.

Pasta absorbs water as it cooks, so “if the water is taken out, the pasta takes on some of that flavor.”

“It's like making your dish taste good,” he said.

If one sticks to measuring, Sergentakis suggested adding 10 grams of salt per liter of boiling water.

Unlike others, I am not necessarily a follower of the saying “salt like the sea”.

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“If your water tastes like a mouthful of seawater, it's probably too much,” he said.

“A quick taste of the water before you add the pasta will tell you if it's good to go.”

But if there is no salt, the pasta will come out tasty, no matter how good your sauce is.

He continued, “The sweet spot is somewhere in the middle — seasoned enough that the water tastes sweet but not overpowering. A quick taste of the water before you add the pasta will tell you if it's good to go.” .”

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Drinking pasta water the right way is “a small step, but it really makes a difference in the end,” Sergentakis said.

“Well salted pasta water is the secret to balanced diet – and it's easier than trying to prepare a lighter pasta later,” he said.