Technically yes. Dry pasta is the only one that will give that al dente texture that still has a slight bite on the inside. Dried pasta, in general, also takes a little bit longer to cook. It’s the type that most people are going to be picking up from the grocery store to make their next batch of spaghetti. Fresh pasta can either be made right in your kitchen or bought. It will often be refrigerated if you buy it in the store as it’s not shelf-stable like dry pasta. Fresh pasta, however, cooks much faster than dry pasta, only taking a couple of minutes on average. Reaching al dente, however, is technically impossible with fresh pasta. You will go straight from raw to mush if you don’t stop at just the right time. With fresh pasta, you are aiming for a texture that is soft and slightly springy. Whichever you pick, both will make an excellent bowl of spaghetti.