x2. It’s pretty easy to screw up if the cook is not familiar with it. I’ve worked in restaurants for a while, and the last place I worked was an Italian place (Rotelli Pizza and Pasta), and you could always tell if someone had never made pasta before… The noodles/shells/gnocci always came out like mush. I’m pretty sure all restaurants do it the same way (cook huge amount then portion it off into set amount until ready to cook, then just dunk it in boiling water for a few seconds.) Really, it shouldn’t be screwed up because it is so easy, but from what I’ve seen in the kitchens is that anything can be screwed up.
Sorry for the book, but I am also a hater of overdone pasta.