What type of pasta is shaped like hollow spaghetti?
Neapolitan cuisine had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked ""al dente"", while soft pasta is not tolerated. The most popular variety of pasta, besides the classic spaghetti and linguine, are the "paccheri" and the "ziti", long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with "pasta mista" ("pasta ammescata" in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds
Pasta processing cylinder also has an air vacuum chamber which removes air bubbles from the dough before extruding. Otherwise small bubbles will form in the pasta and decreases the mechanical strength which cause breakage from hours to days after drying. The air also oxidizes the carotenoid or xanthophyll which results in a white, chalky appearance of the pasta. There are different types and shapes of dies to form various shapes of pasta. Generally, pastas are categorized into two large groups: long pasta (like spaghetti, fettuccine, linguine and etc.) and short pasta (like elbow-shaped macaroni, penne, shells and etc.). Circular dies with rotating