Fresh and dried pasta should both be al dente, though with fresh, al dente is a much narrower window between undercooked and overcooked.
Anybody who thinks the pasta at Bestia is not al dente probably should stick to Funke Town.
… the mezze maniche, “half-sleeves,” are more or less inflexible tubes, hard at the center, that become grainy when you chew them. The rigatoni in an admirable Amatriciana sauce, the orecchiette with a lovely sauce of sausage and sweet broccoli di ciccio, and the thick spaghettone alla Norma with tomatoes and beautifully sautéed eggplant were the same — wet, yet distractingly hard. Funke’s pale, cheese-intensive pesto is worthy, but the stiff trofie they coat perhaps less so. The ultrafirm texture is definitely his house style — you could interpret it as an extreme interpretation of what Italians call “al dente,” cooked to provide resistance to the tooth — and it is consistent, but it also distracts from what should be beautiful cooking.