I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was that Italians always use dried pasta and that fresh pasta was just something that had become popular outside Italy, probably because anything "fresh" always sounds as if it should be good. So, great for supermarkets and chefs!
Please note, I realise that certain pasta must be fresh, for instance when making ravioli. I'm really just referring to spaghetti, tagliatelle, linguine etc.
Also, although Italians (are said) to use dried pasta it is not just a convenience; they are still concerned about the quality of the pasta and may even make it and dry it themselves.
So, to summarise, is it true that Italians generally use dried pasta and that fresh pasta, other than where obviously required, is really just a marketing concept to get people to pay more?