I've experimented a lot with that and honestly I always prefer adding salt at the end. Italians will tell you that it's blasphemous not to put salt to cook you

I've experimented a lot with that and honestly I always prefer adding salt at the end. Italians will tell you that it's blasphemous not to put salt to cook your pasta, but there's honestly 0 differences (I suggest trying both ways and seeing that for yourself). What makes a real difference when you cook pasta is cooking it in stock though. I've also noticed that a lot of salty/garlic-y concentrated products (that are probably already cooked, think Asian pastes) will conserve their taste well when cooked with. I'm still wondering why.