Not really, Gary. If you ask an Italian, it is the pasta that is the actual star of the dish.
I admit that out of reason of laziness, 95% of the pasta I eat is the store bought dried variety. But every now and then I do make my own pasta (I have a pasta roller, not an extruder). The advantage of fresh pasta is that you have real egg in it.
Amir, if your fresh pasta melts in your mouth, you have overcooked it
Whether fresh or dry, pasta should be al dente.
To get al dente fresh pasta, I borrow a trick from the Italians and one from modernist chefs. After making the pasta, I hang it to dry for 12 hours. The other tip is to make the pasta with 0.5% xanthan gum by weight (i.e. for every 100g flour, add 0.5g xanthan gum). I also boil the pasta in as little water as I can get away with for two reasons - (1) it is more economical on salt, and (2) the cooking water will have a stronger pasta flavour and can be added back to the cooked pasta to loosen it up. I have even boiled the pasta in so little water that by the end of cooking, no water is left - if you do this, you will end up with very flavourful pasta but it may be a little gummy for some.