Dry Pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta is mainly shipped over to farther locations and has a longer shelf life.
The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 1 pound (0.45 kg) of dried pasta serves up to four people.

The global Dry Pasta market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Dry Pasta volume and value at global level, regional level and company level. From a global perspective, this report represents overall Dry Pasta market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.
At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.

The following manufacturers are covered:
Nestle
Barilla
Buitoni
Agnesi
Trader Joe's
Ronzoni
Betty Crocker
Lipton
De Cecco
Kraft Foods
Fratelli
Knorr
Annie's Homegrown
Martelli
Vermicelli
Store brands
Mueller's
Creamette

Segment by Regions
North America
Europe
China
Japan

Segment by Type
Insta Pasta
No-insta Pasta

Segment by Application
Residential
Restaurant
Airplane & Train
Others