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 mollicata Pasta mollicata Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other pasta recipes, it is considered a "poor dish” because it is not prepared with many ingredients. Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with extra-virgin olive oil and a bit of lard. A chopped tomato is then added to this mixture and everything is cooked on high heat for several minutes. Afterwards, some breadcrumbs and some crumbled crust of stale bread are added in