El Cocinero Loco writes:

Subject: A few more tips

Some quick notes. Italian made dry pasta tends to be inferior in quality. The vast majority (about 97% of the world's supply) of hard and soft durum wheat comes from the wheat region extending from Mexico through the United States into Canada. The type of salt used does not matter much as long as it does not contain iodine, although some eastern salts contain sulfur off-flavours. When straining pasta toss it to cool it down as quickly as possible. The starches contained in pasta water tend to adversely affect the pH of most tomato and grape based sauces and can generate off-flavours. I hope this helps.

Bruce Jelin writes:

Subject: Pasta

I agree, always use a premium pasta. I recommend Amish Natural Pasta becuase it's organic and simply tastes like the kind my grandmother made.

Tejvan Pettinger writes:

Subject: Excellent

Excellent article. I like the point about good attitude.