From Italy, the Truth About Pasta;

The Italians know that less is more: a call for a return to basics
Americans are strictly bush-leaguers when it comes to pasta, consuming about 26 pounds per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. Which works out to five pounds a month. Or by my informal reckoning, at least one large plate of well-sauced and seasoned pasta six out of seven days a week.

And most of that pasta comes from a box.

A persistent notion in American kitchens is that pasta, to be good, must be freshly made by hand, preferably by a venerable grandmother wielding a rolling pin. Second best is pasta cranked from a machine of the kind that tends to gather dust in American kitchens, and with good reason: except in skilled hands, the pasta that exudes from it is seldom very good. Finally, there's the kind of ready-made, fresh pasta available in American shops -- an overworked, extruded paste that too often turns to go in the cooking water.