Dried, extruded pasta

Made with semolina and water.  These are stronger and more durable pastas like spaghetti and macaroni.  These pastas are best prepared with dressings with robust flavor and a mayonaise base.

Egg Pastas, fresh , dried.

Made with eggs and bleached flour, they include fettuccini and angel hair pasta.  These pastas are extremely porous and are prepared with a light oil and vinegar dressing.

It is important in both cases that care is taken not to use dressings that will over power the pasta and ingredients.  The pasta must also be cooked to the proper texture.  Over cooked pasta will create a salad with soft undesirable texture.