Pasta is called Pasta, which includes Italian jiaozi, wonton and dough bumps in addition to different shapes. Like wine, the Italian government has strict laws and regulations on the production standards of Pasta, of which two are the most important:

1. must be made of 100% Durme flour. This flour ensures the nutrition, bite strength and toughness of Pasta.

2. Pigments and preservatives should not be added. Vegetable juice and cuttlefish juice are added to the colored pasta.

In addition, it is more important to mix spaghetti sauce. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and Squid-Ink Sauce. Red sauce is a sauce mainly made of tomatoes, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a special and rich taste. White sauce is a sauce mainly made of unsalted cream, which is mainly used for baked noodles, lasagna and seafood pasta; Black sauce is a sauce made of cuttlefish juice, which is mainly used in seafood pasta such as cuttlefish. The flour used for spaghetti is different from the flour used for making noodles in China. It uses a kind of "hard Durin wheat", so it won't paste if cooked for a long time. This is the biggest difference.