You're really trying to solve the wrong problem here.
I've always hated sieves and similar gadgets; the time it takes to clean them tends to be far more than the time they are designed to save.
For draining thin noodles, simply hold them back with a pair of chopsticks, and for other pastas use the lid, while allowing the water to drain from the pot.
The chopsticks are also a handy way of serving the spaghetti.
Immediately after getting the pasta out of the water, I run tap water onto the sieve for a few seconds to remove the starchy water.
Pasta should be rinsed if you are going to let it get cold (e.g. for a salad, or left in the fridge to use later), because when it cools the surface starch will glue the pieces together.
But if it is going to be immediately covered with sauce, never rinse it; that starch will help the sauce to stick to the pasta.
If you rinse it before serving, the sauce will tend to slide off, meaning you get less sauce in your mouth and more sauce left on the plate.