Introduction: there are said to be hundreds of types of pasta, and with the combination of sauce variations, the world of pasta is like a kaleidoscope of variations. The following is a list of classic pasta practices that I have organized for you.

Flat Spaghetti with Seafood and White Wine Sauce

Taste: The seafood is more sweet and flavorful with the white wine, and the flat spaghetti is dipped in seafood-flavored white wine sauce, which is smooth and chewy.

Ingredients: spaghetti, French black mussels, imported fresh scallops, fresh anchovy shrimp, fresh squid, king saints, clams, homemade vegetable broth (onions, celery, tomatoes, carrots, potatoes, scallions, perilla), ingredients (onions, red peppers, garlic), olive oil, cracked black pepper, salt, perilla, white wine

Preparation:

1. homemade vegetable broth: Wash and chop onions, celery, tomatoes, carrots, potatoes, scallions, perilla, etc. in the ratio of 1:1, add water and simmer for 20 minutes. 2. Cook spaghetti in boiling salted water for about 4 minutes, remove from the water, add olive oil and mix well. 3. Onion, garlic, chopped and pureed in a blender, julienne red chili peppers. 4. Saute the ingredients in olive oil, add all the seafood, a little white wine and homemade vegetable stock (water can also be used as a substitute) and simmer for 3 minutes, then season with salt and cracked black pepper;

5. Add the spaghetti to the seafood broth and simmer for 30 seconds, then toss to combine.

Spinach Ravioli with Walnut Sauce

Taste: This is a vegetarian pasta dish with a milky walnut sauce on the outside of the ravioli and a cheesy spinach mash on the inside, and the ravioli are soft and smooth, with a lot of layers of texture and flavor variation.

Ingredients: Eggs, Italian wheat flour, olive oil, salt, spinach, ricotta cheese, Parmesan cheese, cracked black pepper, peeled walnuts, milk, whole-wheat bread cubes, mozzarella

Preparation:

1. Walnut Sauce: Combine peeled walnuts, whole-wheat bread cubes, mozzarella, and milk, and soak for 12 hours, then purée in blender. 2. Stir together the flour, egg, olive oil and a pinch of salt and roll the dough until it becomes sticky;

3. Press the dough until it is flat and thin, and then shape it into a dumpling skin about 1 mm thick and set aside;

4. Sauté the spinach in the olive oil, let it cool down, and then purée it in a blender with the water, then add the ricotta cheese, parmesan cheese, cracked black pepper, and salt to taste. Set aside;

5. Sweep the egg mixture evenly over a piece of pastry and place a 4x4cm piece of spinach in the center of the pastry. Place the spinach filling in the center of one piece of dough, cover with another piece of dough, press firmly along the perimeter of each piece of filling to push out any air bubbles, and then divide the dumplings with a knife;

6. Cook the dumplings in boiling lightly salted water for about 3 to 4 minutes, until they float, then add them to the boiling walnut juice, braise for about 30 seconds, bring the soup back to a boil, serve on a plate, and garnish with slices of Parmesan cheese and shiso leaves.

Macaroni with Spicy Tomato Sauce

Taste: The macaroni is very soft, with a tart, fruity and sweet tomato sauce.

Ingredients: macaroni, fingerling peppers, olive oil, garlic, fresh tomatoes, homemade tomato sauce (onion, Volcano tomato sauce, shiso), salt, black pepper

Preparation:

1. Homemade Tomato Sauce: Saute chopped onion in olive oil, add peeled canned tomatoes and fresh shiso and simmer for 2 hours, season with salt and black pepper, and then puree in blender. Add peeled canned tomatoes and fresh shiso and simmer for 2 hours, season with salt and cracked black pepper, then puree in a blender;

2. Cook macaroni in boiling lightly salted water for 4 minutes, remove from the water and toss with olive oil;

3. Grind garlic into a paste, slice bell peppers into rings (reserving the seeds), and peel and dice fresh tomatoes. p>

5. Add the macaroni to the sauce and cook for 30 seconds, garnish with sage.

Lasagna Bolognese

Taste: Complex and varied, a mouthful of flavors slowly seeping out of the mouth, and the thick sauce makes you want to savor it further.

Ingredients: Golden Wheat lasagna crust, Italian Volcano eggplant sauce, homemade beef sauce (ground beef, carrots, onions, celery), creamy white sauce (butter, flour, milk), homemade eggplant sauce (onions, Italian Volcano eggplant sauce, shiso), mozzarella cheese, Parmesan cheese, olive oil, salt, cracked black pepper, shiso

Preparation:

1. Homemade tomato sauce: chopped onions sautéed in olive oil, add peeled canned tomatoes and fresh shiso boiled for 2 hours, add salt, black pepper to taste and then blender into a paste;

2. homemade beef sauce: minced beef, grated carrots, minced onions and celery minced according to the ratio of 1:1 prepared, olive oil, respectively, after the explosion of aroma and mixing, add red wine, herbs and ground black pepper and cook for 1 hour and 30 minutes on medium heat, turn down the heat to reduce the sauce and set aside Cook for 1 hour and 30 minutes on medium heat, then reduce the heat to reduce the sauce and set aside;

3. Cream sauce: add 200 grams of butter, 200 grams of flour and 2 liters of milk and simmer for about 20 minutes to make a paste;

4. After the bottom layer is coated with the cream sauce, arrange the pasta crust, cream sauce, homemade beef sauce, homemade eggplant sauce, mozzarella cheese and parmesan cheese in the ratio of 1:1 in the order of top layer and repeat 4 times, the top layer is spread on the top layer and the top layer is spread on the top layer of the pasta crust, cream sauce, homemade beef sauce, homemade eggplant sauce and mozzarella and Parmesan cheese. Repeat 4 times, top with the 5th sheet of lasagna, add the creamy white sauce and homemade aubergine sauce, sprinkle with 1:1 mozzarella and parmesan cheese;

5. When the lasagna is ready, place the lasagna noodles in the preheated oven at 125°C and bake for 1 hour and 30 minutes, then remove from the oven.

Octopus Spaghetti Rolls with Broccoli Cream Sauce

Taste: A very special looking pasta, you can feel the pasta, the filling and the sauce melt in your mouth without chewing hard, and the octopus and cannellini beans are very flavorful.

Ingredients: fresh octopus, white wine, flour rolls, broccoli, volcano beans, ricotta cheese, grated parmesan cheese, thyme, tomatoes, mullet roe

Preparation:

1. Filling: Chopped octopus, sautéed in white wine, added beans and cooked for about 10 minutes, cooled down and then added 1:1 ratios of ricotta and grated parmesan cheese. Add Ricotta and Parmesan cheese in 1:1 ratio and mix well with a whisk;

2. cream sauce: add 200g of butter, 200g of flour and 2 liters of milk and simmer for about 20 minutes to make a paste;

3. broccoli cream sauce: cook broccoli in a little olive oil, then mix it with the cream sauce and make a paste in a blender;

4. rolls Cook in boiling salted water for about 3 minutes, remove from the water, fill with the filling, pour the broccoli cream sauce over the rolls, add the cheese powder, put in the microwave and remove from the microwave in the grill for 3-5 minutes;

5. Garnish the dish with tomatoes, mullet roe, thyme and serve.