Up until 50 years ago most dried pasta in the market place was produced the old fashioned way. It was extruded through a bronze die and dried at low temperatures over a 24-48 hour period. Presently, major manufactures are using Teflon dies to extrude their pastas and they are drying their pasta in ultra high temperature ovens for 1-2 hours, saving money, time and labour.
The problem is that the excellent nutritional content of wheat is denatured by the ultra high temperatures of the drying process as the glutens are converted into a hard plastic state. Great for long-term storage or shelf life but terrible for nutritional content and digestibility.
Mass manufactured pasta will produce a large, stiff and flavourless core when cooked al dente but does not offer the textural, creamy layers and flavour that a good, traditional pasta should have.