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 pasta. In 2009, retail sales of pasta represented a $2.8 billion market in Italy, $1.4 billion in Germany, and $1.2 billion in France. In 2016, Italy was the world's largest exporter of pasta, with $2.8 billion sold, followed by China with $1.1 billion. The United States was the largest importer of pasta in 2016, with $1 billion acquired, followed by Germany and the UK. When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A 100 gram portion of unenriched cooked pasta provides 160 Calories and a moderate level of manganese (15%