Innovations continued, however, and in 1740 the first pasta factory was opened in Venice by Paolo Adami. The modest apparatus consisted of an iron press that was operated by hand. In 1763, a 10 year monopoly of the pasta business was granted in the city of Parma by the Duke, Don Ferdinando of Bourbon. The Duke granted this monopoly to Stefano Lucciardi of Sarzana, which allowed him sole production rights of “Genoa-style” (dried) pasta.
Before these innovations, pasta had already begun its introduction to the rest of the world by making its rounds on traveling ships in the 14th and 15th centuries. It could be easily stored without spoiling, and thus was an ideal choice for these long voyages. Pasta’s other attributes include versatility and abundance, which earned it a place in the daily diet of Italians by the 17th century.
*If you must boil water for pasta quickly- subdivide the water into two pots and when they are both boiling, place together in one. Boil first the water without salt- then salted water next.
*If during the cooking of the pasta you find out that the pasta is too salty tasting. You can fix this in one of two ways-
if pasta is not totally cooked- boil another pot of plain unsalted water. Drain pasta and place in unsalted water for remaining time.
*If you taste pasta during cooking and find out that you have not salted enough- then right before draining pasta add a handful of fine salt and take to a full rolling boil for a few seconds before draining.