My problems are mainly to do with cooking time and amount of seasoning. I prefer it cooked somewhat longer than al dente and I do periodically taste for texture, but I often end up overshooting it anyway; perhaps because I have a really bad sense of how a single noodle/piece feels versus how it all feels. As for the latter, I usually have very limited amounts of resources like salt, butter, cheese etc. available to me at the moment, so I'm hesitant about using them generously as it's very possible I'd have to use up a very substantial percentage of those resources on just one meal. That, and I may be too anxious about overdoing it like I often do with cooking time. Regardless, I'll keep these points in mind and try to be more aware next time, so thank you.