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im not 100% sure but i would think its because of the type of flour. I think its semolina flour used in most dried types and a general white flour in fresh
I think they have to add some oil so it doesn't all stick together. At least I heard that about noodles so probably the same.
There are two types of "fresh" pasta - the type which you put in the microwave, or straight into a wok, which is already cooked. This does indeed have oil in it to stop it sticking together.

Then there is the fresh pasta from the chiller cabinet at the supermarket which usually has the same ingredients as dried pasta. No oil. It usually needs cooking for 3-5 minutes.

I checked this out at Waitrose the other day. Their own brand fresh tagliatelle had the same ingredients as the dried tagliatelle - durum wheat, eggs, water.

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