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 the earliest reference to a pasta maker. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery. The invention of the first tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook "L'Apicio Moderno" by Roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded