I am not saying you have to do fresh pasta every day (nor should you eat pasta every day!). I like to do it, same as bread and other things, but I obviously don't always do everything.

But parts of the pleasure of many things comes from both the anticipation and the satisfaction of making something good and taking the time to cook is part of it. Which sometimes involves organizing your day so that you can do it.

A few things you're missing. You're making a batch in your kitchen. They're making a significantly higher volume through an industrialized process. You probably throw things in a ziplock bag, then into the freezer. They need to think of actually packaging a product. You can source the highest ingredients you can, as you only need a little. They need to be able to source ingredients at a volume that can satisfy production and at a cost that makes the item profitable. You don't really worry about how long it'll last because you plan to use it in a month or two. They need to ensure the product stays fresh during storage, on the shelves, and in your fridge/freezer for longer than you expect.

Each of these components requires compromises in a way that the home cook doesn't need to worry about. These are the things that cause compromise in quality, the addition of ingredients you'd never add yourself, and a lack of freshness that's apparent to anyone who makes their own versions from scratch. The best you can do is buy items from small, local, specialty shops, but it will be much more costly and just about anything you find in your average grocery store isn't going to be produced at that scale at all.

I think the assumption is that mass-produced frozen isn't using the best ingredients.

I know when I made refrigerated yoghurt (so only milk+culture ingredients) I could taste the difference in the milk freshness, and I was just using gallon store milk.

Freezer section has generally been where cheap or low-quality ingredients get a logo and heart-warming story about Nana slapped on them.

And to some degree it's a lemon market: I can only see the logo, the story, and the price, not what went into production. So high-quality ingredients have little pricing power.

I don't understand it either. Buying fresh from a local store and freezing is also easy. But I can never find a product of that quality that already comes frozen.