If you’re a fly-by-the-seat-of-your-pants cook, keeping dried pasta on hand is easier because it lasts almost indefinitely. But you will have to make a slight adjustment to any recipe you make that calls for fresh pasta.
Fresh pasta contains more water so it’s heavier than dried. The general rule is to scale back the amount of dried pasta by a third when measuring by weight. For example, if a recipe calls for 18 ounces of fresh pasta, 12 ounces of dried pasta will cook up to be the same amount.