<<Disclaimer: Verify this information before applying it to your situation.>> I'd like to explain how most large chain Italian restaurants cook their pasta. I worked at one in and just after college. The restaurant does not use pots to cook pasta. There is a large (deep fryer looking) machine that holds hot water all day and gets changed through out the day. The pasta is placed in a metal strainer (it looks a lot like the ones used with a fryer) and put into the water. So at most restaurants that sell a large amount of pasta, you will not be able to have clean water. Carrabas might be different but I wouldn't chance it. If anyone else has worked at a restaurant and has an opinion on this please speak up, because we've seen how food is really handled. * Please carefully compose your subject lines in all posts * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC