How do you always know how much salt you need to put in the water before cooking pasta?

I know there's a ratio water (ml)/ salt (gr) in order to use the right quantity but I'm always afraid of putting too much salt before water boils, I tend to pour half tablespoon (coarse salt) and then I taste the water with my pinkie before cooking pasta. Cooking spaghetti is different from cooking other kinds because it needs more water, do you weight the quantity of salt or is it just intuition/experience?

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