Dried pasta - what's the difference?

I think it depends on the recipe. I have used it before and, to be honest, no-one else noticed the difference between that and more expensive brands. If you were using it in a dish which didn't have much of a sauce, or something not strongly flavoured, then you might notice.

I would imagine the difference is similar to eating cheese in a triangle (for example) to cheese bought in a cheese shop. The difference is massive, both may be nutritious but the taste is very different.