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Market Basket (Revere)
Eataly (Boston)
Volare (Revere)
Uno's (Revere)
Cheesecake Factory (Pebody)

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https://youtu.be/03foJzD64DA

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Start with a very large pot of water, about 6 quarts per pound of pasta. Bring it to a rapid boil. Tip: A pound of pasta feeds about 5 to 6 people.

Put in a lot of salt, about 3 tablespoons. If you taste the water, it should taste like the sea.
Drop in the pasta while the water is at a boil and give it a gentle stir.

Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide.
Sample the pasta at about 2 minutes shy of the indicated time.

Drain the pasta. Just be sure to save about 1 cup of the pasta water.
Add the pasta to your sauce and finish cooking it in the sauce. Give it a stir to coat.
Ladle a few tablespoons of the pasta water at a time until you have the right consistency to your sauce.
Simmer over medium-low heat

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1. Boil water in a large pot
2. Salt the water with at least a tablespoon—more is fine
3.Add pasta
4.Stir the pasta
5.Test the pasta by tasting it
6.Drain the pasta

Source: https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-pasta

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Some researchers place its discovery in the XIII Century by Marco Polo, who introduced the pasta in Italy upon returning from one of his trips to China in 1271.

Source: http://www.internationalpasta.org/index.aspx?id=6