2, the second trick, add a spoonful of salt when cooking, because salt can make pasta swell and cook quickly. You can add a pot cover, after the fire boils. Cook over medium heat, so that pasta can be cooked to 7-8 minutes in about 5 minutes. Pick up cold water. If fried, you can add a few drops of vegetable oil and stir well. When fried in this way, it doesn't stick to the pan, which is especially delicious.
About the origin of spaghetti, some people say that it originated in ancient Rome, while others say that it was Kyle Polo who spread to Europe from China via Sicily. But as a fixed raw material of spaghetti, it must be Duran wheat, which is the hardest wheat variety. It has the characteristics of high density, high protein and high gluten, and the finished pasta is yellow all over. Especially resistant to boiling, not mixed with soup, not easy to break, not easy to agglomerate. It tastes particularly delicious, whether it is fried or mixed. The practice in Italy is generally more about stir-frying and mixing. Its main seasoning is sauce, and fried sauce is the most common practice in pasta. There are three kinds of pasta sauces: red sauce, white sauce and olive oil sauce. Red sauce is based on tomato, and white sauce is based on flour, milk and cream. In addition, green sauce is a sauce made of basil, pine nuts and olive oil, which is a special taste.