When cooking pasta in water, it results in a more neutral flavor profile as the pasta absorbs the water without adding any additional taste. The texture of the pasta cooked in water tends to be softer and less seasoned. On the other hand, cooking pasta in broth adds depth and complexity to the flavor. The pasta absorbs the flavors from the broth, enhancing its taste. The broth can be seasoned with herbs, spices, or vegetables, imparting a savory and aromatic quality to the pasta. This method can provide a more flavorful and well-seasoned pasta dish.