Why isn't "pasta" water salted in Chinese cuisine? I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with seasoning or the texture of the noodles w.r.t. clumping or sticking together. I don't think I've seen the water for ramen seasoned either.

Another related question is that another "rule" for finishing pasta in the sauce doesn't seem to carry over to Chinese cooking either, e.g. neither dan dan mian(担担面) nor zhajiangmian(炸醬麵) is cooked in the sauce but rather you have to mix it up when served.

Thanks and happy thanksgiving :) !
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.