When cooking pasta (from dried), I currently need to add a significant amount of salt to the water to add flavour.
As the pasta itself is extremely cheap, and the water is completely free - it can at times feel like throwing money down the drain as the majority of the salty water is discarded.
Are there any effective ways to reduce the amount of salt wasted during cooking, without simply undersalting the pasta? (e.g. adding salt after the pasta has been mostly drained)
I'm open to making fresh pasta by hand, if salt can be added at this stage rather than in the water
The cost of salt should be considered a constant, that is - suggesting a cheaper salt is not valid.
Taste/texture quality should be maintained as best as possible.
Reusing the salted water is not acceptable, due to space constraints.