Pasta

Types of pasta 

 Asian rice sticks to Polish pierogies, most of it focuses on Italian pasta. Think of Italian pasta in these general categories:

• Long form pasta or strand pasta. Anything spaghetti-like that you can twist around your fork. These pastas are made in varying widths, from the thinnest angel hair to the plumpest bucatini. They can be round or flat (see ribbon pasta, the next bullet), solid or hollow, like bucatini.
• Ribbon pasta. A sub-category of long form (strand) pasta. These are the flat cuts. Fettuccine, lasagne, linguine and tagliatelle are the better-known ribbon pastas.

Short form pasta takes several forms:

• Tubular pasta. From tiny to jumbo, smooth or ridged (“rigati”), straight-cut or diagonally cut [in this category, the seemingly same size pasta will have a different name if the ends are straight-cut versus diagonally cut]. Elbows, manicotti, penne and rigatoni are well-known cuts.
• Shaped pasta. Farfalle (bow ties), fusilli (corkscrews), ruote (wagon wheels) are prominent examples.  There are endless ways to twist and curl and shape pasta; hence, the hundreds of regional varieties.
• Stuffed pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and “dumpling” pasta like gnocchi. 

Really amazing to see so many varieties of pasta Try all of them then take a group of pasta all family person love it

General Pasta 

Ingredients
1 cup Pasta
1/2 cup Tomato salsa
1/2 tsp Oregano
1/2 tsp Basil
2 cup veggies
Method 
Stir fry the veggies .
Read the packet instruction for boiling time of Pasta
After boiling add the water in it .