I had never heard about the salt making pasta cook faster. I know that some people only add salt when the water is on the point of boiling because this makes the boiling faster (which is also true but a negligibly tiny effect: adding salt before just increases the boiling point, meanwhile adding it when the past is already about to boil breaks surface tension and adds nucleation centres which precipitate the formation of bubbles).
I had never heard about the salt making pasta cook faster. I know that some people only add salt when the water is on the point of boiling because this makes the boiling faster (which is also true but a negligibly tiny effect: adding salt before just increases the boiling point, meanwhile adding it when the past is already about to boil breaks surface tension and adds nucleation centres which precipitate the formation of bubbles).
Sounds like those people are victim of a salt-in-pasta-water fallacy.