Orange Curry - Phil's Rambling Rants — LiveJournal
Hmm. If you're trying to cut back on salt, you don't need to salt the macarioni water. I cook it unsalted routinely, and never notice the difference. I do add a little bit of canola oil to the cooking water, though. My superstition is that this makes the macaroni less likely to stick together in clumps.
Your description sounds yummy. What did you think of the orange cauliflower--does it taste any different from the regular white kind?
I believe that having salt in the water does make pasta taste better. I don't believe that it absorbs very much salt. I suppose I ought to test this, rather than just believing it :-)
I do add the bit of oil. I'm not sure if it really matters for macaroni; it does seem to help with spaghetti.
Since this was the first head of cauliflower I've ever cooked for myself, I don't really know if it tastes any different from regular. It looks more interesting and I assume that it has more nutrients.