Do you mean “fresh” pasta bought from a supermarket, or actual fresh pasta made by a pasta professional? Because if the latter, oh boy, you are so wrong.
Oh, this would come ahead of homemade, obvs 
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Thank you
I’ve been doing the pasta Al dente before letting it go into the hot sauce to cook a bit more. I didn’t think I’d like it but now I’d never go back to fully soft pasta
The more expensive dry stuff is a game changer also, completely different level of sauce adhesion and starchyness too.
Never bothered making my own as it seems like an excessive amount of effort for something that is so cheap anyway
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