In a restaurant that makes pasta as a focus you don't "boil it quite often", you boil it constantly. Many gallons of boiling water takes forever to come up to temperature, and once it's there the pot can be thermally insulated to keep it there above 200F with minimal additional heating. Customer orders, you dump it in, customer is served in 5-15 minutes.
You keep it at a slow boil, and properly salted, all day long. If you're using it more than one day, you'd probably want to keep it hot overnight, like "perpetual stews", but I can't attest to how common this is, especially in restaurants that aren't constantly plating pasta.
You can manage it as a batch process, throwing the water out when it gets too starchy, but doing this unaided leaves you unable to use the water as emulsifier at the start of the cycle. You could also do it as a perpetual process by pouring some off the top and refreshing with clean water.
You keep it at a slow boil, and properly salted, all day long. If you're using it more than one day, you'd probably want to keep it hot overnight, like "perpetual stews", but I can't attest to how common this is, especially in restaurants that aren't constantly plating pasta.
You can manage it as a batch process, throwing the water out when it gets too starchy, but doing this unaided leaves you unable to use the water as emulsifier at the start of the cycle. You could also do it as a perpetual process by pouring some off the top and refreshing with clean water.