| Revision as of 09:56, 17 November 2020 editGabriel Commisso (talk | contribs)39 editsNo edit summary← Previous edit | Revision as of 19:23, 10 December 2020 edit undoLockesdonkey (talk | contribs)Extended confirmed users17,195 edits This presents a fairly typical classification of pastas based on their dimensions and therefore their cooking characteristics (long/short/"pastina" or soup pastas/stuffed, with a wastebasket category for others or ambiguous cases). This classification makes the list easier to navigate and allows readers to see connections between pasta types.Next edit → | ||
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| | group1 = Long pastas | |||
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| | group2 = Short pastas | |||
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| | group4 = Stuffed pastas | |||
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| | group4 = Other or variable | |||
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| | group2 = Cooking methods | | group2 = Cooking methods | ||
Revision as of 19:23, 10 December 2020
| Pasta | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Types |
| ||||||||
| Cooking methods | |||||||||
| Italian producers | |||||||||
| American producers | |||||||||
| See also | |||||||||
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