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Re salt & pasta, here’s Harold McGee:
Cooks give several reasons for boiling pasta in salted water. Some say salt raises the boiling point and cooks the pasta faster; some say it toughens the pasta and makes it less vulnerable to overcooking; and some say it just makes the pasta tastier. In fact, normal amounts of salt do not raise the cooking temperature significantly. And while salt does toughen wheat gluten and slow the softening of starch granules, these effects don’t make a noticeable difference. It really does come down to taste. Pasta cooked in unsalted water tastes bland, and that internal blandness can be noticeable even when the pasta is salted afterward or dressed in a sauce.
aglet
I thought this was a myth