Probably the harissa that makes it have that flavor, or so I’m guessing from the ingredients; if you like it, you can buy harissa seasoning elsewhere (Penzeys, Spicewalla) and add it to whatever you want.
I’m kind of indifferent toward fresh pasta vs. dried at home. I mean, we’ve got a pasta extruder gizmo, a noodle cutter, a big bag of Antimo Caputo Semola Semolina flour, and most of the time, some kind of fancy eggs. And honestly, after all that effort, while the fresh stuff is undeniably excellent, it falls in that Pareto princple territory where it’s better, but not better enough that it’s worth the effort and the dirty dishes, versus just cracking a box of some reasonably high quality dried pasta.
If I’m paying someone else though…