An experienced chef has revealed how to 'save' your pasta if you have added too much salt.
It's a common mistake that many will have been guilty of making at one point or another. A little too much salt and all of a sudden your pasta seems ruined before you've even had a chance to finish making your meal.
Thankfully, head pasta chef at Pasta Evangelists Roberta d'Elia has spoken with the Mirror and revealed how this mistake can be avoided.
The expert explained: "If you think that the water is too salty, don't keep adding more water to the pan as the salt will stay and won't evaporate.
"What I do when I realise there is too much salt, I remove half of the water from the pan, keeping some of the salty water and then add extra water without any salt in it.
"You then need to continue to taste the water during cooking, I know the salt is important but too much salt is not really good for your pasta."
The expert added that you should work out how much pasta you need per person before anything else. This will help you work out the correct amount of water and salt to add to the pan.
For example, the chef explains that she would typically serve 100g of pasta as one portion and then add one more litre of water per portion.
"Salt in the water it is fundamental to get the best taste out of the pasta," Roberta says. "When you cook fresh pasta then you can add up to 10g of salt per litre of water, but when you cook dry pasta be careful because dry pasta takes longer to cook.
"For dry pasta, I'd reduce the amount of salt and add 5g per 100g of pasta and litre of water."
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