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Fit's in the pot better lengthwise, not volume, so it's completely submerged at once.
I break mine in half to fit in the pot-my pasta pot isn't deep-it's wide.
As for salt, I don't add it but I was under the impression it was to hasten the boiling point, not season the pasta. I just keep a lid on it til it hits boil, drop the sketti in, put the lid back til it reboils, then keep stirring til it's nice and rolling (that keeps it seperate.) I don't use oil, but I do use the same spoon from the meatballs and sauce pot to stir the pasta. My mom uses a few drops of cooked sauce in the spaghetti to keep it from sticking when it's being served.
Who else puts their meatballs in the sauce raw and lets it all cook together?
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Don't blame me. I didn't vote for either of'em.
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