After cooking many years, I still not sure why you salt the cooking water of ‘dry’ pasta. Maybe a great homemade fresh pasta with maybe fresh herbs.. To me the sauce carries the main flavor. I’ve never once said, OMG the flavor of this salted dry pasta is amazing. Also, for someone who is a little older and is watching their salt intake, I think this comfortably a place where you can cut out the salt. I don’t believe a dry pasta cooked in salted water, acts as an overall Umami enhancer.