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 Banana pasta Banana pasta is a type of pasta prepared using banana as a primary ingredient. The product is typically made with unripe, green bananas that are dried and then milled into banana flour. Banana pasta is a gluten-free food. The product can be dried for later cooking or can be cooked immediately after preparation. Banana pasta is cooked like standard pasta, typically by boiling it. A study found that banana pasta has a higher water absorption rate compared to standard pasta, which generates higher yields after cooking. In 2012, University of Brasília researchers found that banana pasta can be