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
Pasta the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%. Next, the dough is processed in a steamer to kill any bacteria it may contain. The dough is then ready to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dies. The pasta is set in a drying tank under specific conditions of heat, moisture, and time depending on the type of