Pasta - Why salt the water and not the dough?

That is an awful lot of water. I stick with Kenji and McGee and use a lot less water.

Does anyone here feel like better quality pasta has better tasting starch? (Maybe my imagination.)

Thanks for the info, feedback, and discussion everyone. Here is Kenji (from Serious Eats) reddit response to the same question I posted. It’s long so I’m providing the link instead of copying the text here.

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Bessarabsky Market, Kyiv. Ukraine
Credit: Juan Antonio Segal, Flickr