If using fresh or lightly stale bread, adjust oven rack to middle position, and preheat oven to 325°F . Arrange bread in single layer on rimmed baking sheet, and bake until completely dried, 20 to 30 minutes. Remove from oven, and allow to cool to room temperature, about 5 minutes. Transfer oven-dried or fully stale bread to food processor bowl , and pulse until reduced to small crumbs, taking care not to over-process into a fine powder, 8 to 10 pulses.
Meanwhile, in a large Dutch oven or wide-bottomed pot, combine 3 quarts of water and 2 teaspoons salt, and bring to a boil over high heat. Add pasta and cook, stirring frequently for first 30 seconds to prevent noodles from sticking. Meanwhile, continue cooking pasta until it is softened on the exterior, but well shy of al dente and still uncooked in the center . Using tongs, transfer pasta to skillet, and reserve remaining pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups pasta cooking water.
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