When I have time to read, I am usually reading several books at once. This is a new thing, I don't know why I started doing this as I used to be a one book at a time gal. In the mix these days there will be at least one food science-y book. One of late is the very interesting, What Einstein Told His Cook (*Affiliate Link),and I have learned many things - including you do not need to salt the pasta water...ever. According to science, salt is supposed to raise the boiling point of water, so technically your pasta would cook hotter and faster if salt is added.
However, apparently in this scenario, it is so minuscule it really makes no difference. If you want to salt the water for taste, that is
about all you will achieve with this tactic...who knew. I find this situation a lot when cooking, some techniques we perform in cooking
are not that useful or are basically false, cooking folklore if you will and then others (especially in baking) are very important/vital to the
success of a recipe. Unfortunately, you won't typically know unless you do some investigating on your own.
For this recipe, I did not include the pasta in the sous vide bag because it has to cook long due to the lentils and the pasta will get too mushy. You can sous vide pasta and grains though - I will be posting about this in the near future. This dish can be easily prepared traditionally as well and it is a great meatless alternative to Bolognese.
* Disclaimer: This post contains some affiliate links, which means I receive a percentage of the proceeds if you make a purchase using these links. I do own these products, think they are great, and purchased them with my own hard earned cash :) (Mary's Making is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to my Amazon. )