According to the ingredient list, spaghetti is made of flour, water, eggs and other main raw materials. In the process of making spaghetti, it is very important to control moisture. First of all, you need to choose good quality flour. Generally speaking, high-quality flour contains more gluten and can absorb water better. Secondly, we should master the proportion of water when mixing noodles. Generally speaking, the amount of water should be moderate, and too much or too little water will affect the taste of pasta.
Judging from the production steps, it is an important step to take out the spaghetti after it is cooked. Specifically, after the pasta is done, it is necessary to control the excess water and keep the pasta dry. The way to control the moisture can be to scoop up the spaghetti and shake it in a colander, or to put the cooked spaghetti on a clean surface and absorb the moisture with a clean towel. This step is very important, because if the pasta contains too much water, it will affect the taste and flavor.
In a word, it is a very important step in the process of spaghetti production, which can ensure the best taste and flavor of spaghetti.