I do the same thing Clara ,when I feel its going to overcook ....and then add it to the sauce ,sauce being still cooking on stove-top...

I'd buy pasta with cooking instructions on the box. If the instructions say to cook it for 10 mins, I'd do it for 9 mins then when I mix it with the sauce, the pasta texture will be just nice.

When cooking noodles, I always randomly select one noodle to bite into. I'm not "tasting" it so much as I am looking at the cross section of the remaining noodle in my hand after I have bitten into it. The center of the noodle should be clear. When the center is clear, the noodles are done. I drain the boiling water and cool them w/ cold water to stop the cooking process.

For Never Fail pasta.....I have NEVER had overdone pasta with this method.

Bring the water to boil first. Place pasta (any pasta except the thin thin type) into the water a little at a time so the water does not stop boiling and stir with pasta fork when all pasta has been added. Set timer for 9 min. Take pot off of burner and drain into colander. Immediately add oil of your choice and toss pasta until you think it has all been coated with the oil. There is no need to rinse with cold water. The oil itself will stop the cooking proces. The pasta is now ready to be added to sauces or to have sauce and seasonings added.

If you rinse the pasta you are going to rinse off the starch that makes the sauce adhere to the pasta. I never rinse my pasta. Oil will just make the sauce slide right off your pasta. I make all the plates onto the counter and then I put on the sauce so that everyone gets a good portioned amount. Yes pasta is very fussy, but if you taste your pasta and do pasta on a regular basis you will learn the proper amount of time for each type of pasta you serve. Cold salads are just great with aldente pasta and won't go soggy to quickly if cooked until just under done.