For flat noodles/spaghetti/angel hair, etc. IMHO homemade egg pasta beats anything you can buy. An excellent discussion re homemeade pasta is Who makes their own pasta? I need your help!
[start at pg 2] - after years of effort, that's where I learned the right way!
Commercial fresh pasta is too thick for my taste. Dried pasta is the way to go for shapes that aren't basically flat noodles or spaghetti.
I periodically make a large batch of egg noodle pasta and freeze the dough in 8oz portions. It keeps frozen for 3 months (longest I've kept it - would probably last longer-my guess would be up to 6 mos). Not a convenience food like dried b/c you have to remember to defrost it (will keep, defrosted, in the 'frig about 3 days). In the time it takes the water to boil I've rolled and cut the pasta with my hand-cranked machine and it cooks in only a few minutes (much faster than dried).
I also make and freeze homemade ravioli (using homemade pasta) tho' the fillings I use don't contain meat. I think the thread link I posted also discusses this. Frozen ravioli is a true convenience food since you jjust cook it in it's frozen state in simmering water.
Another excellent DC link re fresh pasta...
Fresh Lasagna Noodles
gnocchi are small, shaped potato dumplings, not pasta, but since a prior poster mentioned them in this thread, here's 2 excellent posts from Darkstream about them