Pasta different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as "pasta asciutta" (or "pastasciutta"), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is "pasta in brodo", in which the pasta is part of a soup-type dish. A third
Pasta processing the excess moisture is lost in this stage. “Final drying” removes most of the moisture and gives the pasta a firm shape. This stage consists of two phases: in the first phase product exposed to high temperature and humidity and in the second phase temperature drops quickly and cold air is provided for stabilizing. Stabilizing help the remaining moisture to distribute evenly through the pasta and prevents cracking. The spreader hangs the strands of long pastas on the metal sticks where heated air flow is blown to prepare the product for high temperature. Pre-dryer reduces the moisture quickly (from 30%