pot large enough to hold about 2 gallons • slotted spoon or fryer spider, or 1 pair of tongs (if using long ribbon pasta) • pasta (long ribbons or short tubes) • kosher salt • water • large baking dish or bowl made of glass or stoneware • Whisk • unsalted butter, diced • Parmigiano Reggiano, FINELY shredded. The fresher, the better