Ingredients for making pasta: 500g beef filling, chopped onion, 2 carrots chopped, 4 celery chopped, peeled, 5 tomatoes beaten, 100g olive oil, salt , chicken essence, cinnamon leaves, appropriate amount of crushed black pepper, half a cup of white wine.

Method:

1. Add water to the pot and bring to a boil. (Add a little salt and cooking oil to the water). After boiling the pot, put the noodles into the pot in a radial shape, cover and boil for about 12 to 15 minutes. Remove from filtered water.

Spaghetti is sold in supermarkets and comes with detailed instructions. Even if you are making spaghetti for the first time, you can make it just like the ones in restaurants. I also acted as a cook. I boiled the water and put in the pasta. Remember to hold the top of the noodles and stand it in the center of the pot, then let go and let the noodles spread out in a radial pattern (if it is not a long noodle, but a variety of macaroni, there is no need to put it in the center of the pot, just pour it into the water like fish food) That’s it), then add an appropriate amount of salt and start cooking. Pay attention during the cooking process, as the pasta can easily boil, so stand aside and watch. When is the right time to cook noodles? I stole a trick from a Taiwanese gourmet: take a piece of noodles out of the pot and throw it to the ceiling. If it just sticks without falling off, the hardness is just right. The pasta thrown to the ceiling will fall down later, so you don't have to worry about the whole roof being filled with hidden pasta weapons, which may injure your head. Of course, it is also necessary to pinch it with your nails or taste the softness and hardness with your mouth.

Note that it must be stirred as it cooks so that it does not stick to a lump. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there is a white spot on the cross section. If there is, it means it is not yet cooked and needs to continue cooking.

How to control the quantity? A handful of regular pasta (not macaroni, just long, thin noodles). One is to clasp the tip of your index finger on the inside of the first joint of your thumb, and at the same time curl your middle finger, ring finger and little finger parallel to the index finger into a barrel shape, and fill the hollow part with dry pasta. That's almost enough. Serves about one or two people.

So-called dry pasta, according to Italian law, must be made from 100% durum wheat; it can only be colored with natural materials, and artificial colors or preservatives are not allowed. To make noodles with eggs, more than 5 eggs must be added to 100 grams of flour. Duran wheat is a kind of durum wheat with high gluten content. It is first ground into golden brown semolina, then the gluten is removed and then kneaded with water. In order to preserve the noodles for a long time, eggs are usually not added, so the texture is dry and hard and requires a longer cooking time. The unique chewy texture is a specialty of pasta. As for dry pasta containing eggs, it has a thin texture but does not appear translucent when exposed to light and has a shorter shelf life.

There are many ways to make spaghetti. In fact, the sauce plays a decisive role. It is similar to Chinese braised noodles. Shanghainese call it "covered noodles", and the toppings in the north are called "stewed noodles." The topping or marinade used for pasta is called sauce. Pasta pays attention to the mellow and delicious taste of the noodles, and its real knowledge lies in the ingredients of the sauce. Three basic sauces dominate the flavor of pasta: tomato-based sauce, cream-based sauce, and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply spices to create a variety of different flavors. If you are a novice and you only bought the noodles but not the ingredients for making the sauce, and you don’t have a lot of time to tinker with it, then let’s make it with the simplest thing you can find in your refrigerator.

2. Put oil in the pot, heat until green smoke rises. Add chopped onion and fry until fragrant. Add chopped carrot and celery and fry until soft. Add beef filling and fry until it changes color. Add white wine, crushed black pepper and mix well. Add tomato pulp and mix well. Add salt, chicken essence and cinnamon leaves. Turn to medium heat and simmer, stirring occasionally, and gently filter the surface. After the sauce has a viscosity, add the cooked pasta and stir evenly until there is no more soup, then you can eat it.

The amount of sauce and noodles. Generally speaking, fresh noodles are more suitable for thick sauces because they absorb the sauce easily; if there is too much meat sauce, you may feel tired after a few mouthfuls, and The flavor of the sauce is too strong and completely covers up the taste of the noodles, which is not very good. Therefore, the only constant when choosing a sauce is: although the sauce is important to the pasta, it is still a supporting role. Don’t be greedy and add a lot of sauce to cover up the aroma of the noodles themselves. The most appropriate amount is: every noodle is covered with sauce, but there is not a pile of sauce left on the plate after eating. So, if you don’t have a lot of time, but want to try Western-style noodles for a while, you might as well prepare a pot of meat sauce like this for later use. My experience shows that it can be stored for a week and a half as long as it's refrigerated.

Starting from the second time, take out the amount to be eaten and heat it in a container before eating. Put the hot meat sauce on the cooked noodles, and then add tomato sauce and Cheese powder, and black pepper can be added according to taste.

1. Creamy Bacon Pasta

Ingredients: 2 cups of creamy mushroom sauce, 1 minced garlic, 4 strips of bacon, chopped finely, 1 cup of diced broccoli, 200g of pasta.

Method:

1. Boil the broccoli in salt water and cut into cubes.

2. Sauté the minced garlic and diced bacon until fragrant, pour the cream sauce into the pot and bring to a boil over low heat, then add the noodles into the sauce, stir evenly, then sprinkle in the broccoli and finish

Into.

If you don’t like diced bacon, you can also replace it with diced salted salmon, which also tastes good. There is also a kind of egg cream bacon pasta, in which a stirred egg is added after the noodles are put into the sauce to become a dry pasta.

2. Tomato Bolognese Pasta

Ingredients: 100 grams of minced meat, 2 minced garlic, 5 sliced ??mushrooms, 2 cups of tomato and vegetable pasta sauce, a little chopped green onion, 1 water /4 cups, 200 grams of pasta

Method:

1. Marinate the minced meat slightly with rice wine and soy sauce.

2. Use a little olive oil to sauté the minced garlic until fragrant, then add the minced meat and stir fry quickly.

3. Finally, add sliced ??mushrooms and stir-fry until fragrant, then add tomato paste and water.

4. After the sauce is hot, add the pre-cooked noodles and serve after the noodles change color. Sprinkle with cheese powder or chopped green onion for seasoning.