1, spaghetti: About the origin of spaghetti, some people say that it originated in ancient Rome, and some people say that Kelpolo spread from China to the whole of Europe via Sicily. The earliest spaghetti was formed from 13 to 14 century, which is most similar to the spaghetti in 2 1 century. After the Renaissance, the types and sauces of spaghetti were gradually enriched by art.

2. Ordinary noodles: Originated in China, the history of making and eating is over 4,000 years. Noodles are a kind of health food with simple preparation, convenient eating and rich nutrition, which can be used as both staple food and fast food.

The earliest written record of noodles is China in the Eastern Han Dynasty. In addition, in 2005, Ye Maolin, a researcher at the Institute of Archaeology of the Chinese Academy of Social Sciences, discovered noodles with a history of more than 4,000 years at the Lajia site in Minhe County, Qinghai Province (buried by the earthquake about 4,000 years ago). Noodles are about 50 cm long and 0.3 cm wide, and are made of millet. There are the earliest written and physical evidence. Obviously, noodles originated in China.

Second, the types are different.

1. spaghetti: There are many kinds of spaghetti, each with its own name. Its hollow shape is called macaroni by some users in China.

Spaghetti varies according to its type and shape. In addition to ordinary straight powder, there are hundreds of kinds of snail powder, elbow powder, butterfly powder, hollow powder and shell powder.

2. Ordinary noodles: Noodles are a kind of food made by grinding the flour of cereals or beans into dough with water, then pressing or rolling it or stretching it into pieces, cutting or pressing it, or rubbing, pulling and kneading it, making it into strips (narrow or wide, flat or round) or small pieces, and finally boiling, frying, stewing and frying it. There are many patterns and varieties.

Third, the definition is different.

1. Spaghetti: Western food, also known as spaghetti, is the pastry closest to China people's eating habits in western food dinner.

2. Ordinary noodles: Chinese food. The local characteristics are Regan Noodles in Wuhan, braised noodles in Inner Mongolia, Daoxiao Noodles in Shanxi, Zhajiang noodles in Chongqing, Lamian Noodles in Lanzhou in Chongqing, Yangchun noodles in Shanghai and soy sauce noodles in Gaoyou (also called Gaoyou Yangchun noodles).

Xiangyang Beef Noodles, Yangzhou Yangchun Noodles, Yangzhou Fried Noodles, Northeast Cold Noodles, Baoding Dacige Plain Noodles, Shaanxi Oil Spilled Noodles, Henan Hui Noodles, Lao Noodles, Ma Duck Noodles, Fried Noodles, Guangdong Wonton Noodles, Fujian Shaxian Noodles, Zhangzhou Noodles, Putian Noodles,

Shadie noodles in Xiamen, bedding noodles in Dandan Noodles, Qishan and Xinye in Sichuan, minced meat noodles, prosperous sausage noodles in Guiyang, Grata noodles in Fuyang, dry button noodles in Yang Guo and so on.

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