For thinner cuts of pasta (spaghetti, pappardelle, etc.), you can boil it for 2-3 minutes. For thicker cuts of pasta (rigatoni, penne, etc.), it usually takes 3-4 minutes. For stuffed pasta (ravioli, agnolotti, etc.), it takes about 5-7 minutes. For gnocchi, wait until it floats to the surface and then give it another 30 seconds.
Fresh pasta can not be made al dente because it is not dried. However, we do recommend undercooking the pasta and finishing it off in the sauce with some additional starchy pasta water.