Spaghetti varies according to its type and shape. In addition to ordinary straight flour, there are thousands of kinds of pasta such as spiral, elbow, butterfly, hollow and shell.

Pasta, also known as spaghetti, is the pastry closest to China people's eating habits in western food. There are many kinds of pasta, each with its own name and different length, and its hollow shape is called macaroni by some users in China.

Features of pasta:

Authentic spaghetti is biting, but it's not undercooked. It feels a little hard. For some people who are used to eating Yangchun noodles in China (mainly in Jiangnan), they may not be used to it.

The point is, when cooking spaghetti, you must first add a spoonful of salt, which accounts for about 1% of water. Without this action, noodles will only taste delicious outside, but they will feel tasteless when bitten inside!

Of course, adding salt can also make the texture of noodles more compact and elastic. Another note is: If you want to keep noodles cool, don't use cold water. You can mix some olive oil or cooked corn oil. At the same time, if the scalded noodles are not used up, you can also mix olive oil to dry them a little before taking them to the refrigerator.

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