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 primavera signature developments of American cuisine in the 1970s. Pasta primavera Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s. In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. The fame of pasta primavera traces