Homemade pasta tastes better than the 99 cents per pound stuff you see at the super market. I don't know what "artisan" brands are, but as a baseline, check out pasta di gragnano (IGP). With minimal effort, ingredients (flour + water and/or eggs) and no special equipment, you can match the quality of this at home, for sure. Although, it's worth noting that fresh and dried pasta taste different. I think most people would prefer fresh pasta, but it is way more expensive to buy, if you can even find it at your super market.

After that, you can get into special flours, paying super close attention to hydration, simple or complex tools that make shapes easier, dehydrators to dry and store your pasta, and really hone the craft.