Italian cuisine more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta
Pasta extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature. The ingredients to make dried pasta usually include water and semolina flour; egg for colour and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for colour and flavour. After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into