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
Banana pasta of the banana dish better". Compared to whole wheat pasta, the researchers found that banana pasta is higher in protein, lower in fat and calories, and less expensive to produce than whole wheat pasta. It was also suggested that banana pasta may contribute to controlling intestinal regularity and glycemic indexes because of the high levels of resistant starch in banana pasta. In 2017, Tonya Ifill, an entrepreneur in Barbados, developed a banana pasta made with green bananas. Ifill stated that a significant aspect of developing the product was determining a proper amount of water to add to the banana flour,