Categories such as fusilli, capellini or spaghetti. Pasta is dough of flour with a little olive oil for flavour making it a complete diet food. Pasta is packed with carbohydrates and a good source of thiamine, riboflavin, niacin and iron. Pasta is does not have too much of calories, fat, cholesterol and sodium. The types of pasta products include Fusilli- fusilli are pasta spirals suitable for catching little globules of sauce within their coils. The fusilli come in an excellent shape to serve cold in salads. Fusilli is one of the first shapes that are available in tricoloured yellow, green and red pasta. Macaroni- macaroni are pasta available in various thickness with a hole in the middle. Spaghetti - spaghetti is a type of pasta that are long and fine strands available in different thickness. Vermicelli -vermicelli is used in soups or broken up to prepare sweet dishes. This type of pasta food is also suitable for creating pasta nests that are deep-fried and then used as baskets for serving `designer` savoury dishes. Tagliatelle - tagliatelle is thin ribbons of dough with only 6 mm and 3.4 cm thickness. Lasagne - lasagne is broad sheets of pasta used for baking in a dish of meat, fish or vegetable sauce, which is topped with white sauce and grated cheese. Lasagne is best to be consumed if it is boiled before it is baked. Cannelloni - cannelloni is pasta tubes made at home from lasagne and then par-boiled and dried over a broom handle specifically for pasta making before stuffing. Ravioli - ravioli is little parcels of pasta with a savoury filling. A sheet of pasta is laid over a tin and filling is added. A second sheet of pasta is rolled over the first and a rolling pin is passed over the top. The dough is then sealed at the sides, and cooked in a soup or plain boiling water. Ravioli is always served in a sauce.
