I wouldn't say it's "forest for the trees", but I see the point that it's a choice of trade-offs. I make pasta _very_ often, I love it and want it to be as goo

I wouldn't say it's "forest for the trees", but I see the point that it's a choice of trade-offs. I make pasta _very_ often, I love it and want it to be as good as it possibly can, so I'm very happy optimising for taste. FWIW I use a tablespoon of salt per portion, and get a 1.3kg pack of salt every few months: hardly a huge waste!