Packaged dry pasta by itself is not unhealthy per se, but fresh homemade pasta can be a little healthier and definitely tastier. Dry pasta does not contain egg, so it is slightly lower in cholesterol than fresh pasta. However, dry pasta is more carb-heavy gram for gram because of the absence of egg. Fresh pasta is, therefore, more nutrient-rich because of the eggs. That said, some brands of dry pasta are enriched with essential nutrients, like Manganese, Thiamin, Folate, and Selenium. When you take the sauce into account, you indirectly end up getting lots more calories when using dry pasta because sauce doesn't stick to it that well. Fresh pasta is more porous and absorbs sauce better, so you don't need to make a huge batch. Dry pasta can be stored almost indefinitely because no egg is used to make it and the pasta is completely dry before packaging. Fresh pasta must be cooked immediately or it will spoil. Finally, if you want a gluten-free option or just a better ratio of unprocessed flour to processed flour, it's best to make pasta at home. Gluten-free pasta, whole wheat pasta, etc. aren't as readily available in all grocery stores.