Pasta - Fresh or Dried?

For those that serve pasta - Is Your Pasta - Fresh or Dried?

Please share experinces with both - for a take out/delivery biz


Our spaghetti and fettuccini is imported dried and works very well for our kitchen. We’re considering doing a fresh ravioli in the near future on a limited bases however and am excited as we’d be the only place anywhere near doing a fresh pasta. It’s one more thing to market in the us against them battle!