How much salt does pasta absorb compared to rice?

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.

I am with another answer the rice should absorb more.

If you want more salt adsorbed then add more salt. Why do you need to know which absorbs more to add more salt?

If you don't drain the rice then all the salt is in the rice. Unless you add so much there is salt in the bottom. But I suspect rice will take as much salt as your taste buds can handle.

Salt is not very soluble in an organic. In the noodles the concentration in the noodle should be less than the concentration in water. Most of salt is actually in the water that was absorbed. Most of the salt is going to remain in the boiling water. If you really want to know then drain the spaghetti, boil water down, and weigh the salt.

When I cook rice, I put a little salt in the pot, and all of that salt goes into the rice. But with pasta, I put a whole bunch of salt in the pot, and as far as I can tell, it doesn't affect the taste of the resulting cooked noodles much at all. Because I drain most of it off along with the excess water after the noodles are done.

The statement in your question (that salt changes the taste of the pasta more than that of the rice) sounds backwards to me. Unless it was just an error of wording, it sounds like you are (perhaps?) boiling your rice in a whole big pot of water, and draining it at the end. I know some people do make rice that way. If that is your practice, you might try another rice cooking technique in which the rice is cooked in only a small amount of water - and no draining....or use a rice cooker. If you use a method like that, plus a little experimentation (physical chemistry not needed), I'm pretty sure you could get your rice as salty as you like by adding reasonable amounts of salt, and all of it would stay with the rice.

Now for pasta, yes, you do need to drain the water at the end. Maybe someone else can provide technique for more salt absorption while cooking pasta. However, I'm not sure I get the difference between cooking-in the salt and just sprinkling it on at the end. Because the noodles are wet and contain lots of water (when done, even if al dente), won't the salt that you sprinkle on also be absorbed into the pasta??