Salt your Water!

I recently took a Homemade Pasta class at Draegers and was informed by the Chef that when cooking pasta you should never Oil your pasta water ( or the sauce will not "stick" to your pasta) and you should salt the water enough to taste like it came from the sea (for fresh pasta only). Of course if doing this you should modify the sodium with the rest of the ingredients. The class was great and the pasta was Awesome!