(I'm italian) Some international pasta brands (e.g. Barilla) have different cooking times depending on the country/market. I moved from Italy to Germany and noticed the +1 minute in many types of pasta, so I always compensate. I find the cooking time precise and useful, I don't get why people want to reinvent the wheel.
When I worked in a restaurant, we would pre-cook the pasta in the morning, store it and then cook the last few minutes when the order came in (this is actually very common also in good restaurants). Barilla/DeCecco sell restaurant targeted packages and they also report the cooking time split with the precooking. Results are basically the same