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different pastas and sauces have different applications.
you can be a yuppie foodie and harp about how amazing fresh pasta is, but some dishes get very sloppy with fresh pasta. ravioli and the like are great fresh because they are essentially fresh pasta dumplings. obviously they would be miles better fresh. but a lot of folks, myself included are pretty anal about al dente. i hate that soft mushy crap, so that is a kicker for me.
and i'm chinese, pasta is about convenience for me. i get my red sauce from an italian family who harvests and jars up their tomatoes every year. i got jars of sauce from '96, seriously.
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