Editing Pasta (section)

===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" />