Great question — answering as the UphillTech team:
More is not necessarily better, but no salt leads to a bland final dish. Some folks are fond of saying "as salty as the sea." This sounds romantic, but probably has no basis. Pasta water, and the resulting pasta, can certainly be over salted. The internet shows results that are all over the place. Any where from 3/4 teaspoon to 2 tablespoons per liter of water. However, this also depends on the saltiness of the condiments you are using with your pasta. Unfortunately, there is no magic number. I think the best you are going to find is "salt to taste".
Full answer by moscafj: https://cooking.stackexchange.com/a/124972 (CC BY-SA 4.0).
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