Editing Pasta (section)

==Varieties==
{{See also|List of pasta}}
<gallery mode="packed" heights="180px">
File:Pasta 2006 1.jpg|Long pasta
File:Pasta 2006 2.jpg|Short pasta
File:Pasta 2006 3.jpg|Short pasta
File:Pasta 2006 4.jpg|Minute pasta [[pastina]], used for soups
File:Pasta 2006 5.jpg|{{lang|it|Pasta all'uovo}} ({{literally|egg pasta}})
File:Pasta 2006 6.jpg|Fresh pasta
File:Pasta 2006 7.jpg|Pasta for {{lang|it|[[pasta al forno]]}} ({{literally|baked pasta}}) dishes
</gallery>

===Fresh===
Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or "00" low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook.<ref name="Quessenberry">{{cite web|last=Quessenberry|first=Sara|title=Dried Vs. Fresh Pasta|url=http://www.realsimple.com/food-recipes/shopping-storing/food/dried-vs-fresh-pasta-10000001609408/|publisher=Real Simple|access-date=28 March 2012}}</ref> Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.<ref name="Christensen">{{cite web|last=Christensen|first=Emma|title=Dry Pasta vs. Fresh Pasta: What's the Difference?|url=http://www.thekitchn.com/dry-pasta-vs-fresh-pasta-whats-47888|publisher=The Kitchn|access-date=28 March 2012}}</ref>

Fresh pastas do not expand in size after cooking; therefore, {{cvt|1.5|lb|kg|1|order=flip}} of pasta are needed to serve four people generously.<ref name="Quessenberry" /> Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g., fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create [[filled pasta]]s such as [[ravioli]], [[tortellini]], and [[cannelloni]]. Fresh egg pasta is well known in the [[Piedmont]] and [[Emilia-Romagna]] regions of northern Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as [[Apulia]], fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into [[orecchiette]] or {{lang|it|[[cavatelli]]}}. Fresh pasta for {{lang|it|cavatelli}} is also popular in other places including [[Sicily]]. However, the dough is prepared differently: it is made of flour and [[Ricotta|ricotta cheese]] instead.<ref name="Laux">{{cite web|last=Laux|first=Sandra|title=Types of Pasta|url=http://www.mangiabenepasta.com/types.html|publisher=Mangia Bene Pasta|access-date=28 March 2012|archive-date=17 June 2019|archive-url=https://web.archive.org/web/20190617053709/http://www.mangiabenepasta.com/types.html|url-status=usurped}}</ref>

===Dried===
Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.<ref name="Laux" /> Dried pasta can be shipped further and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavor and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes, such as [[ragù]] sauces, soups, and casseroles.<ref name="Christensen" /> Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately {{cvt|1|lb|kg|1|order=flip}} of dried pasta serves up to four people.<ref name="Quessenberry" />