Pasta that has not been dried is called “fresh” pasta. Fresh and dried pastas are equally good, but have different textures. Most fresh pasta is used for stuffed varieties, like ravioli and tortellini, or for long pastas, like spaghetti or fettuccine. In most cities with Italian ethnic populations, there are stores where fresh pasta is made and sold by the pound. Supermarkets are increasingly carrying “factory fresh” pasta, which is mass-produced, and often of low quality. There is no substitute for homemade (see recipe), which, though time-consuming, is very easy to make. Small shapes, such as ziti, small shells, and elbows, are almost always sold dried, and are of excellent quality. Tip for supermarket shoppers: Buy imported dried pasta, and sauce it with domestic tomato sauce.