My Times column of last Wednesday incited dozens of readers to write, more by far than any other column has done. Here's a summary of what I heard from you.
To my surprise, no one seriously objected to the idea of cooking pasta in much less water than the usually prescribed 4 to 6 quarts per pound. A couple of readers doubted that fresh pasta can be cooked this way. I doubted it too, until I tried it.
Many people have been cooking pasta in minimal water, including Sicilians in Sicily and here in the U.S., and parents of young children who are impatient to eat. Frequent campers point out that the savings in water and energy are especially valuable in outdoor cooking.