The phonetic symbols for spaghetti are: English [sp?ɡeti], American [sp?ɡeti]

Pasta, also known as spaghetti, is the closest thing to the Chinese dietary habits of pasta in the formal Western diet. There are many types of spaghetti, each with its own name and varying lengths, and its hollow variety is called macaroni by some Chinese speakers.

The origin of spaghetti is said to have originated in Ancient Rome, while others say that it was spread throughout Europe by Marco Polo from China via Sicily. As the legal ingredient of spaghetti, Duran wheat is the durum wheat variety with high density, high protein and high gluten, etc. The spaghetti made from it is yellow in color, resistant to cooking and has a good taste.

The shape of pasta varies according to the type, in addition to the ordinary straight pasta, there are screw-type, curved tube type, butterfly type, hollow type, shell type of thousands of kinds.

Authentic pasta has a good bite, but it's not half-cooked, and the texture is a bit tough, which some Chinese (mainly in the south of the Yangtze River) who are accustomed to yangchun noodles may not be accustomed to. Focus on the pasta in the boiling blanch, be sure to add a tsp of salt, the amount of about 1% of the amount of water, if this action is missing the pasta tastes like only the appearance of flavor, and bite into the inside will feel no flavor! Of course, adding salt also makes the pasta more firm and elastic, and another note: if you want the pasta to retain its elasticity, don't use the cold water method, but mix it with a little olive oil or cooked corn oil. If you don't use up all the pasta, toss it with olive oil and let it dry out a bit, then refrigerate it.