Italian cuisine more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta
Pasta processing weighed and the speed of the belt is used to calculate the semolina flow. Loss-in Weight Feeds: in which the change in weight of the hopper which the semolina is poured from indicates the semolina flow. Slanted Surface System: in which the movements of variable speed extraction elements (like screws and bolts) are measured by the electronic devices and are converted to the semolina flow. The exact amount of water needed for the dough depends on the final shape of the pasta. Long pastas should have less moisture content (and therefore less water) so they will be able to stretch