Code 2002 applies to employers engaged in manufacturing a variety of pasta products whose main ingredients are water and flour.  Also contemplated by this classification is manufacturing of noodles in which eggs are added as an ingredient to the mixture in the production.  The mixture is formed into dough, kneaded and rolled into sheets.  It is then cut to the desired size and shape and dried.  This classification includes stuffing pasta to make ravioli, tortellini and manicotti with manual or automated machinery.