Categorising pasta can be a bit of a brain ache! Why? Well there are several ways to go about it. The most obvious difference is between fresh and dried pasta.
Dried pasta, the kind you buy in packets, is made from semolina flour and water. It is not necessarily an inferior product to fresh - and price is a guide to how good it is. Also look for the phrases made with 'a bronze die' and 'low temperatures'. This gives the pasta a lovely rough texture (think a cat's tongue) which helps the sauce cling to the pasta. Check out this video
Fresh pasta can also be made industrially, using dies and extruders, but Pasta Grannies is only interested in the kinds of pasta you find in domestic kitchens.