To serve six people, bring the water to a boil in a large pot (try to get one with a strainer insert). Add the salt. When the water reaches a rolling boil (remember, that means it cant be dissipated by stirring with a spoon), add the pasta. If the boil turns to nothing, cover the pot to crank up the heat. Cooking time varies with the pasta's shape, so check the package for specifics. The best way to know when the pasta is done is to try it yourself. By the way, that whole theory about throwing spaghetti against the wall doesn't work. If it sticks, it isn't al dente anymore.