All this negativity about dried pasta is unfair and inaccurate. Fresh pasta’s flavor can be preserved such that it isn’t remotely like anything commercial you can buy, no matter what artisanal brand. As indicated above, I’ve made a lot of pasta (for over 40 years) and dry it at very low temperatures, essentially slightly above room temperature, at very low humidity. It is pure semolina and water, no oil, no salt, no egg. Here’s the post link.
Every commercial producer uses heat to speed up the drying process, which evaporates some flavor molecules. The lower the drying heat, the more flavor gets preserved. Storing dried pasta in a dark, airtight & cold place helps it keep flavorful. (It must be fully dried.) I store the semolina in a deep freezer, since it’s bought in bulk. Sealing semolina in mylar bags, with oxygen absorbers, is also a great way to long-term store it, and most fully dried wheat products.
Ironically, for me, the problem is that, even at room temperature, pasta dries too quickly if left in the open. The pasta, while it contains water, is actually cooler than the air, because evaporation cools it slightly.
Another reason to dry pasta is setup time. If I’m going to get all the gadgets out to make pasta, making enough for one meal is not time efficient. While everything is ready, I’ll make several batches, which makes setup and cleanup much more worthwhile. Make a big mess. Make a lot of pasta, and reduce the hours per pound production time.
Everyone, especially the Italian side of my family, has remarked how deliciously different my homemade dried pasta is. I’ve cooked the same batch fresh and (later) dried, and the flavors are essentially the same; though, cook times vary wildly. Tomato sauce is never used. Olive oil or butter, and freshly-grated parmesan, maybe a little black pepper is all that goes on it. The semolina flavor really comes through.
