You have no idea what you're missing. :)
Making completely, straight-up, 100%, kneaded-and-pressed pasta tastes completely different than anything you can buy in a store. You keep trying to figure out what they talk about when they say "al dente"... that it should have a bite... so you undercook the boxed pasta because otherwise it just tastes... gummy.
Al Dente is ONLY truly possibly with fresh pasta... pressed right there... made by hand. It has a resistance... a springiness... a tooth and texture to it... that you just can't get any other way.
It's truly a different and amazing experience. :)