thought a word on boiling pasta practices might be nice... if everyone will share what they do. i do as the italians recommend and make the boiling water "salty as the mediterranean" -- i definitely don't skimp. but i use the good stuff, so have no need to be salt phobic. anyway, sure makes a difference in the final flavor. i don't add oil to the water, although i know people who do. i also follow the rule "rinse for dried, no rinse for fresh", and i carefully melt butter to the point where the solids separate but it hasn't brown, then toss the cooked pasta in it.