Pasta different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as "pasta asciutta" (or "pastasciutta"), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is "pasta in brodo", in which the pasta is part of a soup-type dish. A third
Dry pasta line pasta to the correct length. Dry pasta lines typically use rectangular dies to extrude long goods pasta and round dies to extrude short goods pasta. The extruder typically uses a vacuum system in the mixing process to keep air out of the dough. The dryer dries the pasta to the correct moisture level, typically using sticks or screens to transport pasta inside the dryer depending on the length of the product. Long goods pasta such as spaghetti is hung vertically from sticks and short goods pasta such as penne is placed on long horizontal conveyors with mesh screen belts. Long