You don't want to use this for pasta. The ideal cooking temperature is just above the boiling point. Boil-over is your cue that the water is too hot: uncover more of the pot and/or turn down the heat.
Gelification of the starches should happen at around 80C (although a bit slower); you can literally turn off the heating after it reached the boiling point, put the lid on the pot, and it will cook (but it should take ~1/2 minutes extra). In what sense is "just above the boiling point" the "ideal temperature"?
But in general... how can the water get "too hot" or "above the boiling point"? It will reach ~100 degrees, that's the boiling point (atmospheric pressure aside) and it will... just stop there? Technically salty water will have a slightly different boiling point, but it's not different enough to matter.
This is the "Italian canon" I've been taught: a gentle boil, stirring often. It ranges from no bubbles, to a few bubbles, to a lot. A few bubbles are ideal.
I'm not familiar with the chemistry, just with how the kosher al dente finished product is supposed to taste. I'm guessing the water temperature gradient goes from 100C at the bottom to something less at the top. If you prefer it cooked another way, then by all means.
