YUROP

Italian here Don't necessarily agree with the large pot, but it definitely doesn't hurt, so do it until you have enough experience. The rest is good advice except the cold water one, that depends a lot on your pipes. Extra advice: you salt the water, not directly the pasta, so for consistent taste use the same amount of salt for the same amount of water independently from the amount of pasta. To finely adjust how much salt, taste the pasta in the middle of the cooking time, while it's still hard(ish) and add more salt if needed, don't do it too late tho because as said before you salt the water and therefore the pasta needs time to absorb it. Ps.Don't break the pasta intentionally or I will hit you with a wooden spoon