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
Macaroni recipes. In Italy, the noun "maccheroni" refers to straight, tubular, square-ended "pasta corta" ("short-length pasta"). Maccheroni may also refer to long pasta dishes such as "maccheroni alla chitarra" and "frittata di maccheroni", which are prepared with long pasta like spaghetti. The name comes from Italian "maccheroni" , plural form of "maccherone". The many variants sometimes differ from each other because of the texture of each pasta: "rigatoni" and "tortiglioni", for example, have ridges down their lengths, while "chifferi", "lumache", "lumaconi", "pipe", "pipette", etc. refer to elbow-shaped pasta similar to macaroni in North American culture. However, the product as well as