Add the pasta to this boiling water. Drain when done in a large colander. Hold under running water to cool off and not allow further softening. Spread in a large plate, using greased hands, to separate the strands. Use only after to fully cooled otherwise the pasta will tend to break in the recipe when used hot.
Cheese forms another important ingredient of Italian cuisine.
The varieties used have a vast, vast range from the harder and heavier parmesan to the light and soft ricotta or mozarella. However people tend to substitute most varieties, with the most easily available and versatile processed and cooking cheeses. The results are definitely not disappointing, though those used to original italian cuisine only, may find the flavour a bit different. Olive oil is another important ingredient in Italian cooking. This imparts a special flavour to and aroma to Italian fare exclusive to it.