Well to me there is no really wrong way or right way, except do not overcook. I have been cooking my own since I was 7 and I am constantly changing the ways I cook pasta depending on many factors:
1 - Using hot water over cold - if the water is the same then it makes no difference to me, however I think this started with the use of water conditioners. If your hot water is conditioned then definitely use cold, too many salts otherwise. Where you get your water from also makes a difference, if your water is treated you may have to make adjustments, the best water I have ever used was from the mountains, very cold, full of minerals and made some nice firm pasta without sticking.
2 - The pasta itself makes a difference; durham wheat verses semolina wheat, I prefer semolina wheat as it is less starchy. They can both come from the same kernals however the semolina is more refined than the durham, in short durham has semolina but semolina does not have durham. Having said that I now buy my pasta from a local producer, they use semolina wheat but it can be classed as more of an egg noodle due to the amount of eggs they use, richer in taste and cooks in half the time. I have tried rice noodles, cooks even faster that egg noodles, not as much flavour but healthier for those on a reduced carb diet (diabetics) and it beats the crap out of any pasta recommended by "granola crunchers"
3 - Someday I will learn to make my own noodles.
4 - Salt in water, yes, to flavour the pasta itself, the salt is absorbed by the pasta.
5 - Rinse or not; depends on how much starch is in the pasta, I rinse to reduce the amount of starch, however it is the starch that enables the sauce to stick to the pasta. As for oil, I use EV Oil on my pasta only if I do not want a sauce and just want a garlic oil coating, of course using fresh crushed garlic cloves.
6 - Finally, whoever came up with baked spaghetti should be shot. Spaghetti should be twirled on a fork, not cut up with a knife, save the baking for lasagna, rigatoni or penne.
Now let's eat.