Easier ways of cooking pasta probably run into other issues. If you’re boiling the pasta it’s not hard to be there and pick a piece up, and really you can boil pasta in any vessel.
It’s different, from, say, a rice cooker, where all rice more or less gets cooked the same way with varying times, you can definitely screw up cooking rice in a pot, and you don’t, say, need to reserve rice water for anything. Also rice cookers keep rice warm for hours on end in a manner that doesn’t detract from the taste or dry it out, but I don’t know that that would work for pasta.
If you’re boiling the pasta it’s not hard to be there and pick a piece up
You say this but we're deep in a thread with terms like 'saucibility'. Surely if pasta science can address a problem that's also neatly solved by simply adding more sauce, it can spare a few mighty braincells on 'standing by a pot for two minutes frantically fishing out and tasting hot undercooked noodles'. Maybe every packet of pasta can come with a couple of noodles on teabag strings.
restaurants use pasta cookers[1], they use brands of pasta that they already know and don't need to taste it (also because it's a system that doesn't scale) they already know the cooking time.
Of course is not a science, sometimes it's not gonna be perfect, but on average it is
consumer models also exist, but are quite expensive.
My girlfriend bought a Cookeo[2] (it's an electric multi-cooker for different kinds of food, including pasta) and after a few failed attempts we have been happy of the results. It's quite cheap.
p.s. tasting pasta while cooking it at home is kind of a ritual here in Italy
So I may be navigating that Cookeo website wrong, but 150-250EUR is very expensive. I have a rice cooker that costs that much, but it's a high-end brand. You can get a pretty good mid-range rice cooker for $40 and a serviceable one meant for college students runs $20 USD.
As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.