I understand your preference for no salt cooking, but I'm not there yet, especially for pasta. It did occur to me that ONE time I could measure the water poured in and measure the salt poured in. Then I could measure the water that is poured out afterward. I know some of the water would have evaporated during the cooking, but I think that same amount of pasta would always absorb the same amount of water. As long as I used water with the same proportion of salt, I should be able to calculate the salt absorbed in the pasta.