In the16th century, the method of making spaghetti changed. At that time, the Naples Noodle Union stipulated that bronze noodle machines with screws must be used, and all of them used sunlight to dry spaghetti. At that time, the Arab caravan invented it while traveling in the desert. They knead perishable wheat flour into balls with water and dry it in the sun, which is easy to carry. This method spread to southern Italy in Europe. At that time, the Italians put flour and water in Matthias' wooden trough, tied the rope tied to the roof beam and kneaded the flour with their feet.
All kinds of good ingredients
After the Renaissance, the types of pasta and sauces were enriched with the culture and art of European countries. To make high-quality pasta, we must use a variety called Duran wheat flour, commonly known as sand flour, which has a high gluten content. The pasta not only exudes the original flavor of wheat, but also contains rich protein, and maintains the original flavor, with moderate hardness and good taste. As can be seen from the production of ingredients, it conforms to the nutritional, healthy and natural positioning.
In addition, there is absolutely no pigment or preservative added to spaghetti, but natural fruits and vegetables, such as red carrots or tomatoes, black cuttlefish juice and green vegetables, are used to change the colorful colors, especially with the innovation of modern machines, which can make various lovely and interesting shapes. Olive oil, cheese, tomatoes, etc. , with pasta, is a healthy food respected by nutrition experts, vitamin E and monounsaturated fatty acids contained in olive oil; Cheese is rich in calcium and minerals; Vitamin A contained in tomatoes and carrots is the basic source of human nutrition. In addition, onions, garlic, laurel leaves, basil, rosemary, thyme and so on. It is often used in pasta to make food "the finishing touch" more effective.
Orthodox taste
The world of spaghetti is like a kaleidoscope, with at least a thousand varieties. With various sauces, you can make hundreds of pasta dishes. Pasta is a representative hero who conquers the stomachs of people all over the world in delicious dishes. Simple production, rich materials and fragrant taste. A piece of spaghetti with a different taste always gives people a special feeling, leaving fragrance on their teeth and cheeks, which makes many people feel like "mother's taste" sometimes. About the origin of spaghetti, some people say that it originated from the ancient Romans, while others say that Kyle Polo spread to Europe from China via Sicily.
The earliest spaghetti was formed from 13 to 14 century, which is most similar to the spaghetti we eat now. After the Renaissance, the types and sauces of spaghetti were gradually enriched by art.
When edible dough first appeared, flour dough was pressed into thin paper, then covered with food and cooked in the oven. Later, people thought of cutting the dough into small pieces or strips of slender noodles, while Arabs even thought of air-drying the noodles for storage.
The emergence of tomatoes and the subsequent variety improvement were first eaten as sauces with noodles in Napo, Italy. Since then, noodles have become so popular that even the royal family has been attracted. Authentic spaghetti is pressed with copper molds. Because of its thick and uneven appearance, it is easy to stick sauce on the surface and has a better taste.
People in southern Italy like to eat dry pasta, while fresh pasta is more popular in the north. Generally speaking, pasta is often used as an appetizer, seafood pasta with white wine and thick sauce with red wine.