Cooking pasta in water temperature range?
Cooking pasta (i assume dried pasta here) has two stages:


hydration 
starch gelatinization


The hydration can be done completely off the stove, earning you back come of the cooking time and energy. Just soak the pasta in water, it depends on the type of pasta and thickness, if your soaking time is more than 4 hours, i would refrigerate it to avoid food-borne illnesses.

The starch gelatinization is the part that actually the pasta becomes cooked. Most starches gelatinize at 80C. That would be a good starting point for temperature, and since your pasta is already soaked, you just need to keep your pasta until you get your desired texture (mine is al dente) and cook in minimal amount of water to gelatinize.