Q:

How much salt does pasta absorb compared to rice?

Apparently if you cook both pasta or rice in salty water both will absorb salt.  It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, so I would imagine pasta absorbs more salt.
Which of the two would absorb more salt and how much more salt would be absorbed?  I'm looking to make more saltier pasta or rice by way of absorpton rather than sprinkling salt at the end.

A:

If we assume that neither has any significant salt to start with and you cook them in equally salty water then to a good approximation they will absorb salt in proportion to the water they absorb. 
White rice apparently absorbs twice its weight in water, while for pasta the figure is more like 1.1-1.4 times. That would suggest that rice absorbs more salt than pasta does. The effect on the flavour may not be quite the same as the effect on the concentration. 
If you're trying to get add much salt in as possible, you need to start with as much as possible dissolved in your water. 

