Ah OK, so the same reason I use salt elsewhere - I thought it might affect the cooking process somehow. Any idea why the pasta carries it better? I usually add

Ah OK, so the same reason I use salt elsewhere - I thought it might affect the cooking process somehow. Any idea why the pasta carries it better? I usually add it to the sauce, the idea being both that I need to use less salt (healthier), and that it interacts with the herbs I added to the sauce.