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 with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory. Special pastas ("paste speciali") – As Pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies. Egg pasta ("pasta all'uovo") – May only be manufactured using durum wheat semolina with at least 4 hens’ eggs (chicken) weighing at least 200