> Fresh pasta is not better than dried pasta, just different.
That's true in the trivial sense that "better" is subjective, so nothing is inherently better than anything else.
OTOH, plenty of people do find fresh pasta better than, and not merely different than, dried pasta.
> You can't get an al dente texture with fresh pasta, for example.
Untrue. Al dente texture can be achieved with fresh or dried hard-wheat pasta; you can't get it with soft-wheat pasta, and soft-wheat pasta is easier to work by hand, and is for that reason increasingly popular as fresh pasta -- but you can make fresh hard-wheat pasta, and it used to be more common than it is now among fresh pastas, and you absolutely can make such pasta al dente.
That's true in the trivial sense that "better" is subjective, so nothing is inherently better than anything else.
OTOH, plenty of people do find fresh pasta better than, and not merely different than, dried pasta.
> You can't get an al dente texture with fresh pasta, for example.
Untrue. Al dente texture can be achieved with fresh or dried hard-wheat pasta; you can't get it with soft-wheat pasta, and soft-wheat pasta is easier to work by hand, and is for that reason increasingly popular as fresh pasta -- but you can make fresh hard-wheat pasta, and it used to be more common than it is now among fresh pastas, and you absolutely can make such pasta al dente.