That makes sense to this Italian dude. We keep dry pasta products for long periods and all is well with it upon using it.
The thing that I'm confused about is why the salt? For what purpose is it used if the pasta is already dry?
"In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot". Mark Twain - 1904
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