1. Ingredients: appropriate amount of pasta, appropriate amount of bovine bone marrow, appropriate amount of lemon juice, appropriate amount of thyme, more than a dozen pieces of white pepper, three pieces of pepper, one diced tomato, half a celery, half a green onion, the first diced beet, half a purple onion, a little chopped cardamom, and appropriate amount of red wine.

2. Add bovine bone marrow, thyme, half lemon juice, a dozen white pepper grains, three pepper grains, a diced tomato, half celery, half onion, a diced beet head, half purple onion and nutmeg to the soup base, and put the above materials into 500ml clear soup. Bring the fire to a boil and let it simmer for 20 minutes.

3. Add rosemary, citronella, hand-ground black pepper and red pepper powder to the soup, immediately turn off the fire and sieve, leaving the soup base for later use, and the witch soup is ready.

4. When cooking noodles and soup, you can cook spaghetti. Boil the salt water and put it into the pasta. Cook the white flour first, take it out and put it in a cold water bowl for later use. Then cook the shell noodles, take them out and put them in a cold water bowl for later use. Eight-color olive leaf pasta again, cooked, fished out and put in a cold water bowl for later use. Finally, cook the cuttlefish spaghetti, take it out and put it in a cold water bowl for later use.

5. Put the white pasta in front of the plate, then roll the cuttlefish pasta behind the plate, pour the witch soup into the plate, and put the shell pasta and the eight-color olive leaf pasta. Sprinkle mullet roe and cheese on the white pasta. Sprinkle with whipped cream, decorate with rosemary and thyme, put French sticks on the side of the plate and sprinkle with chopped black pepper.