Why isn't fresh pasta automatically better for al dente spaghetti?

Answer: Dried keeps firmer structure

Dried keeps firmer structure ✓ — Right. Fresh pasta and dried pasta are different tools, not a quality ladder. Fresh egg pasta is often tender and delicate; dried semolina pasta keeps a firmer bite, rougher surface, and more tolerance for vigorous saucing. The better choice depends on the dish, not on which one sounds more artisanal.

Fresh means firmer bite — No. Freshness often signals tenderness, not maximum bite. Real Simple and Paesana both frame fresh pasta as softer and more delicate, while dried pasta is firmer and more structured. The common prestige cue points in the wrong direction for al dente spaghetti.

Eggs guarantee chew — No. Eggs can add richness and tenderness, but they do not automatically create the toothsome structure people want from dried spaghetti. Fresh egg pasta can be wonderful with delicate sauces. For a firm al dente bite, semolina, drying, and structure matter more.