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 processing cylinder also has an air vacuum chamber which removes air bubbles from the dough before extruding. Otherwise small bubbles will form in the pasta and decreases the mechanical strength which cause breakage from hours to days after drying. The air also oxidizes the carotenoid or xanthophyll which results in a white, chalky appearance of the pasta. There are different types and shapes of dies to form various shapes of pasta. Generally, pastas are categorized into two large groups: long pasta (like spaghetti, fettuccine, linguine and etc.) and short pasta (like elbow-shaped macaroni, penne, shells and etc.). Circular dies with rotating