When cooking pasta in salted water how much of the salt is absorbed?
Here is a report entitled "Change in sodium content of potato, pasta and rice with different cooking methods".

So the "scientific answer" is:


The sodium content in pasta cooked with different levels of salt increased approximately linearly with the amount of salt added to the cooking water. Pasta cooked in 4g salt/100g raw took up on average 28 mg Na/100g whereas when cooked in 40g/100g raw this increased approximately 10 fold to 230 mg Na/100g. 


HTH!

PS: This may help you forget the Na intake temporally