I think it is good according to my personal taste. There are many different flavors of pasta: bolognese, tomato, spicy, curry, etc.

The flavor of pasta is mainly based on the ingredients.

The authentic pasta is very bite-sized, that is, it is half-cooked and feels a bit hard when you bite into it, which is not something that most Chinese who are used to yangchun noodles are accustomed to eating.

Focus on the pasta in the boiling blanching, be sure to add a tsp of salt, about 1% of the water, if less than the action of the pasta to eat only the appearance of the flavor, and bite into the inside will feel the flavor, and very tasty yo!

Of course, adding salt can also make the texture of the noodles more firm and elastic, and another tip is - blanch after blanching, if you want to keep the noodles Q strength, do not use the method of cold water, but to mix a little olive oil or cooked corn oil.

At the same time, if the blanched noodles are not used up, you can also mix the olive oil and let it dry a little and then take it to the refrigerator.