Different regions have diets made up of different ingredients, which have different levels of various minerals. Humans don't all eat the exact same thing and they don't all exist in the same exact climate so regulations tend to be curated to their local constituents.
Furthermore, in many European nations the pasta is enriched, mainly with fiber although plenty of other nutrients are added depending on the brand and market. European countries just don't have regulations regarding "enriched macaroni" labeling like the US, which is an interesting historical quirk but irrelevant to what's actually in the pasta. Popular brands like Barilla are almost certainly enriched with something - depending on the size of the market it might have been enriched to American standards just to minimize manufacturing fragmentation (i.e. Italy, a huge consumer of pasta and origin of many of the brands will have formulas dedicated to that market, while Norway will receive whatever other formula is closest to their requirements).
I'm not even opposed to iron enrichment for the basic flour used to make Wonderbread-type cheap staples, but mandating it for fancy imported bucatini seems more than a little ridiculous.
"Iron deficiency isn't an issue, probably because there's lots of enriched foods, so let's stop enriching food!"
I think regulatory analysis requires a little more thought than that.