Artifacts discovered in Sicily reveal extrusion dies for pasta were made over 3000 years ago.

The making of noodles is not too difficult a task even for primitive
people, since they discovered this method of preserving their cereal grains. Because pasta or noodles are essentially neutral in taste, they are perfect conduits for carrying amyraid of flavors to one's mouth.

The important thing to remember is that pasta is an excellent food
source. It does not initiate a glycemic response in diabetics because it is digested soslowly. It is a nearly perfect source of carbohydrates in the diet.

Mangia!

             Pasta

I. Sheet Pasta (noodles)

A. Full Sheets -- Used for lasagna, manicotti, rotolo,      ravioli, tortellini.

B. 2-inch wide with or without curled edges -- Used     for lasagna and lasagna products.

C. 1-inch wide called pappardelle -- Used as noodles      when cut long or to make farfelli (bow ties); when      cut short in 1 1/2 or 2 inch lengths.

D. 1/2-inch wide called tagliatelle when rolled thin.      When corn pasta dough is used, theyare cut       thicker. When they are fried, they are known as       fritos.

E. 1/4-inch wide fettucini, which means "little ribbons"     and is one of the
    foremost Italian noodles.

F. 1/8-inch wide called linguini, which means "little tongues" is also one of
the most famous noodles.

G. 3/32-inch wide called cappelini is a non-extruded spaghetti.

H. 1/16-inch wide called capelli d'angelo, literally means angel hair and is used with themost delicate sauces, when fried become "chow mein noodles."

A. Long round pasta -- spaghetti, sagatini.

B. Long hollow pasta -- ziti, bucati, bucatini.

C. Short hollow pasta -- macaroni, mostacolli, rigata,      penne.

D. Shaped pasta -- creste di gallo, rotelle.

E. Pastina -- little tiny shapes used principally for soups.

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