[dboreham]

This seems wrong. My Caccio recipe begins with specifying the exact volume of water, derived from some experiments I performed when my son first asked me to make the dish. I also performed experiments to get the exact time the pasta should be boiled (it has to be removed to the skillet prior to being done so you either need a time machine or prior experience to know the time, which varies with altitude). Nowhere does this dish call for "yeah just fill the pot and throw in some salt". The salt also needs to be carefully controlled because the water ends up in the dish and the cheese is salty.