Why isn't "pasta" water salted in Chinese cuisine?
All the Chinese noodles that I have ever cooked were made from salted dough, while Italian dried pasta was made from unsalted dough. Hence the difference in cooking methods.

As per Wikipedia:


  Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled.