Pastario ovvero Atlante Delle Paste Alimentari Italiane

The pastas in this Atlas are divided into three main Families: Dry, Fresh, and Stuffed. Dry pastas are those produced by the national pasta manufactures, generally with the use of extruders. Fresh pastas and Stuffed pastas are those made by hand, and catalogued according to the extremely rich variety of traditional regional types. The Dry pasta family has been further divided into Sub-families, the reason for this being the complexity and variety that have arisen with the development of industrial production over the years. Finally, all the pastas have been gathered into Types, which are treated in this book as basic unitary definitions. (...)