Dried pasta is readily available in many sizes and shapes. It is factory made and fully dried before it is packaged. Dried pasta is most often made with just semolina flour, water and salt, but it is also available made from other types of flour and seasoning. It rarely contains eggs so it can be stored indefinitely without refrigerating or freezing. The firmness of dried pasta allows it to be stored easily without damage.

Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked.
		Uncooked Pasta	Cooked Pasta

When the same amounts of dried and fresh pasta are cooked, the dried pasta will produce approximately 60% more than the fresh pasta. You will need to take this into consideration if substituting fresh pasta in a recipe that calls for dried pasta.

Because of its firm texture, most dried pastas, except for the more delicate sized and shaped types, work well with thick sauces and sauces containing meat and vegetables.

Source: Hormel