Bring a large pot of water, covered, to a boil over high heat. When it comes to a full rolling boil, salt generously and add the pasta. Leave the cover off for cooking.
Stir the pasta after adding it to the pot and periodically throughout cooking time to prevent clumping.
To test for doneness, remove a noodle from the pot with a slotted spoon. Run it under cold water just long enough to keep you from burning your mouth when you bite into it. For pasta that is perfectly al dente (Italian for "to the tooth"), the noodle should be tender almost all the way through, with just a tiny bit of resistance in the very center.
Drain the pasta into a colander set in a sink, shaking occasionally to shed all the moisture. Do not rinse it. Toss the noodles with a little cooking oil to prevent them from sticking together.
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