Which cooks faster pasta or spaghetti?

Fresh homemade pasta cooks the fastest as it does not need to be re-hydrated as part of the cooking process.

As for dry pasta, the thinner and lighter the pasta the faster it will cook. Typically a thin egg noodle or a thin spaghetti will cook faster than a thick tube shape.

Also whole wheat flour pastas tend to take longer than traditional flour. Traditional flour is already broken down in processing, the whole grain in whole wheat takes longer to be penetrated by the water.

There are many different kinds of pasta made from many different ingredients, but it's pretty simple to figure out that the thinner the pasta, the faster the water will penetrate and soak through to cook it.