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 processing from the bucket. The cartons then are closed and sealed. Short pasta packaging: The process of packaging for short pasta are similar to those used for long pasta except that vertical cartoner is used in which the scaling unit is located over the cartoner and weighed pasta is dropped to the passing cartons using only gravity. Flexible poach packaging: Both long and short pasta can be packed in flexible plastic packaging materials. The system is called standard form/fill/seal system which is similar to carton packaging. Plastic overwrapping packaging: The weighed product is manually placed onto a shallow rigid plastic tray