Never thought about the dried vs fresh pasta thing. Would be interested to see that blog as you say its dried at such high temperatures some of the nutritional value is gone. I'm sure some pastas are better than others though usually buy Decceco or Barilla. Used to make fresh pasta occasionally its good few years now though. As you say it is easy but pretty time consuming. Used to really only bother for making stuffed pastas like ravioli and tortellini. Do use fresh refrigerated pasta a fair bit but for some dishes the dried is nicer. Will try and stick with the fresh stuff now though still keeps for a week or two in the fridge. You can't beat Pasta for convenience though tin of tomatoes few bits and pieces you have in the fridge and cupboard you can make quite a decent meal.
Your right about the bacteria saw this afew months ago