I’ve been playing with this at home. I think it would be a unique “selling point”, but there’s some pretty decent frozen pastas out there and people are simply “used to” dry pastas. With filled pastas, you now have an endless selection of fillings. The downside is that filled pastas are very labor intensive.
One point of reference, for what it’s worth. “Hell’s Kitchen” appears to use dried pasta in their spaghetti appetizer. He does make them learn how to roll out pasta, but I figure if they can use dried pasta, it might not be a huge selling point.
Where you can really push the differentiation is in the ingredient list. Flour, water, egg, and oil, in varying combinations. I’ve been just using flour and egg, but you can use flour and water or flour and water and oil.