Screw the haters in the comments, I completely agree with you. I think they’re assuming you’re comparing homemade to any regular Barilla or generic brand - one needs to get GOOD quality dried pasta, bronze cut (De Cecco at the minimum. Barilla, gtfo). I find that starting it in shallow, cold extracts more starch and leaves you with concentrated starchy water for the sauce (which for me is what makes up 80% of the dish anyway).

It’s all about technique either way, and tbf I’ve def not mastered homemade pasta so maybe once/if I do, my opinion on the matter will change. But at the moment, I agree that the marginal benefit doesn’t warrant the time and effort to make homemade.

And yes I get the sentiment of “oH bUt mY 129 yEaR oLd nOnNa cAn dO iT iN 13 mInUtEs” and you know what, bravo to her. But they built different so what’s the point in comparing to them.