For pasta if you want to have a bite to it (al-dente) and not become soft you need to get a good quality one. Doesn't need to be a lot expensive, but typically Italian ones are safer in this front. Better ones are bronze extruded as it leaves the surface that is porous. If that is not important to you, then ignore:)
It's depressing that most responses ITT ignore sustainable or compostable products that can cost a bit more. Also super depressing that people are going with the cheapest ultra-processed food options. Seriously people, you've got to take better care of yourselves.