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Salt tastes biting, puckery, savory, zesty, piquant. Salt tastes like any of numerous compounds that result from replacement of part or all of the acid hydrogen by a metal or a group acting like a metal. Directly on the tongue, salt tastes biting and puckery. In your eye or on a broken skin part it can sting fiercely.
1 Salt in the water transfers to the pasta. 2  It seems likely that some of the salt would transfer out of the pasta into the water, and maybe too much would, thus making the pasta relatively flavorless. Maybe people used sea-water to cook pasta in (which would explain the advice to salt the water until it tastes like sea water). 2  Maybe it's because of the Tuscans and their salt-hating ways. 3  Protein formation. 4  Pasta has a specific feel to it, and fresh pasta has a different feel from dried pasta.