Global directory of pasta makers and suppliers. Typically, pasta is made from unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked in boiling water. Pastas may be divided into two broad categories, dried (Pasta Secca) and fresh (Pasta Fresca). Fresh Pasta is often mixed, cooked, and eaten right away, whereas the pasta secca is dried in order to be stored and to be prepared later, at any time. Pasta exists in more than 200 shapes, that can be eaten in a large variety of sauces and accompaniments. Pasta secca production is now industrial, with a procedure where the wheat is sieved and ground, then mixed with pure water. Then the dough is passed through the “trafiles” that give the desired shape. The “drying” part is the most delicate, where pasta has to be ventilated in order to reduce water: final moisture must not be superior to 12,5%. At last, Pasta is brought back to room temperature through the “raffreddatore” and ready to be packed