If you want a soft, slippery mouth-feel use pasta all'uovo (fresh egg pasta). It's great for simple dishes such as tagliatelle with butter and parmesan. Dried pastas are good for soups or when paired with robust sauces with ingredients like capers and anchovies. Dried pasta takes longer than fresh pasta to cook. When you strain the pasta in a large colander, reserve a bit of the cooking water, which can be added in small measure to a thick sauce to help bind it to the pasta.