It starts in North Dakota and ends with you. We've dedicated ourselves to growing the world's finest durum wheat. As a result, your pasta will cook up firm with a bright amber hue and wheat aroma. The art of creating an exceptional pasta dish is now in your hands. Follow these guidelines for best pasta performance. Use plenty of water. One pound of pasta requires at least one gallon of water. Bring water to a full, rolling boil. Add 1 tablespoon of salt per pound of dry pasta if desired. Gradually add pasta to boiling water. Stir gently and return to a full boil. Leave the pot uncovered and keep water at a constant boil. Stir occasionally to prevent pasta from sticking. Taste the pasta two minutes before the recommended cooking time elapses to check for your preferred tenderness. Pasta should be firm to the tooth. Italians call this "al dente". Ice bath method: Undercook pasta by two minutes. Drain the pasta immediately and shock in cold water to stop the cooking action; drain well. Toss with one tablespoon of vegetable oil per pound of dry pasta. Portion out into sealed plastic containers. Refrigerate until needed. To serve, dip pasta portion into boiling water for five seconds to heat through, or up to 45 seconds if the pasta is undercooked. Drain well and serve. Avoid starchy and sticky pasta by changing the water often. If pasta is used in a steam table or baked dish, reduce the cook time by one-fourth (1/4).