spaghetti, also known as spaghetti, is the most acceptable western food variety which is closest to China people's eating habits. About the origin of spaghetti, some say it originated in ancient Rome, and some say it was spread to Europe from China via Sicily by Kyle Polo. As the legal raw material of pasta, Duran wheat is the hardest wheat variety, which has the characteristics of high density, high protein, high gluten and so on. The pasta made from Duran wheat is yellow, resistant to cooking and good in taste. The shapes of spaghetti are also different. Besides ordinary straight powder, there are hundreds of kinds of spaghetti, such as screw type, elbow type, butterfly type and shell type.

authentic raw materials are an important condition for spaghetti to have a good taste. In addition, it is more important to mix spaghetti sauce. Generally speaking, spaghetti sauce can be divided into CreamSauce, green sauce, white sauce and Squid-Ink Sauce. Red sauce is a sauce mainly made of tomatoes, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a special and rich taste. White sauce is a sauce mainly made of unsalted cream, which is mainly used for baked noodles, lasagna and seafood pasta; Black sauce is a sauce made of cuttlefish juice, which is mainly used in seafood pasta such as cuttlefish. The flour used for pasta is different from the flour used for making noodles in China. It uses a kind of "hard Durin wheat", so it won't paste if cooked for a long time. This is the biggest difference. [1]

Authentic spaghetti is very biting, that is, it is undercooked and feels a little hard to bite. For China people who are used to Yangchun noodles, most of them are not used to it. The key point is that when the spaghetti is boiled, you must first add a spoonful of salt, which accounts for about 1% of the water. Without this action, the noodles will only taste on the outside, but when you bite into it, it will feel tasteless and not delicious! Of course, adding salt can also make the texture of noodles more compact and elastic, and another step is to mix a little olive oil instead of cold water to keep the noodles strong after scalding. At the same time, if the scalded noodles are not used up, you can also mix olive oil and let it dry a little and then take it to the refrigerator. [2]

2 Origin Editor

The world of spaghetti is like a kaleidoscope. It is said that there are at least 5 kinds of spaghetti, and with the combination of sauces, thousands of kinds of spaghetti can be made! It is a special staple food in Italy.

The earliest spaghetti was formed in the 13th and 14th centuries, which is most similar to the finished Italian spaghetti (2 pieces) that we eat in the 21st century. After the Renaissance, the types and sauces of spaghetti were gradually enriched with art.

when edible dough first appeared, it was made by pressing flour dough into thin paper, covering it with food and cooking it in an oven. Later, people thought of cutting dough into small pieces or sticks of slender noodles, while Arabs even thought of air-drying noodles for storage.

The appearance of tomatoes and the subsequent variety improvement were first used as sauces with noodles in Napoli, Italy, which made noodles very popular and even the royal family was attracted. Authentic spaghetti is pressed by a copper mold. Because of its thick and uneven appearance, it is easy to stick sauce on the surface, which makes it taste better.

Except the original noodles, other colorful noodles are mixed with fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.

pasta sauces can basically be divided into red sauce and white sauce. Red sauce is a red sauce based on tomatoes, while white sauce is a white sauce based on flour, milk and cream. In addition, there are noodles seasoned with olive oil and vanilla sauce mixed with herbs.

people in southern Italy like to eat dry spaghetti, while fresh spaghetti is more popular in northern Italy. Generally speaking, spaghetti is often used as a starter, seafood spaghetti with white wine, and thick sauce with red wine.

The origin of spaghetti is simply stated. Some people claim that it originated in China, was brought back to Italy by Kyle Poirot, and then spread throughout Europe.

It is also claimed that in order to solve the problem of large population and difficult storage of grain, the Roman Empire came up with a clever plan of kneading flour into dough, rolling it into pancakes and then cutting it into strips to dry, thus inventing a famous food-pasta. The original spaghetti was kneaded, cut and dried in this way, and it was cooked with meat and vegetables in a baking oven. Therefore, people who pulled noodles and dried noodles were everywhere in the streets and squares of many cities on the Italian peninsula. It is said that the longest noodle is 8 meters. However, because spaghetti was originally a product to cope with the food shortage, most of the people who favored it were poor, but its delicious taste soon made all classes irresistible.

spaghetti tastes even with juice and water, which is quite inconvenient. In the early days, people used their fingers to grasp them, and after eating, they still licked their fingers dipped in juice. In the middle ages, some upper-class people thought it was indecent to eat like this, and racked their brains to invent a fork, which could roll noodles on four tines and send them into their mouths. The invention of fork is considered as a sign that western diet has entered a civilized era. In this sense, spaghetti has contributed a lot.

spaghetti

The discovery of the New World has broadened people's imagination and brought more changes to spaghetti: two plants imported from America, pepper and tomato, were introduced into the sauce. By the end of the 19th century, the three famous sauce systems of spaghetti, namely tomato sauce, fresh cream sauce and olive oil sauce, were completely formed, with various seafood, vegetables, fruits and spices, forming a complex and changeable sauce taste. Noodles themselves are also varied, such as slender, flat, spiral, butterfly and so on, and made into colorful varieties by adding pumpkin, spinach, grapes and so on. According to statistics, there are 563 varieties of spaghetti. But who would have thought that spaghetti was first kneaded with feet? Because the dough is too big, it can't be rubbed by hand. It was not until the 18th century that Ferdinando II, king of Naples, who spoke hygiene, invited a skillful craftsman to invent the dough kneading machine. In 174, the first noodle factory was built, and the big scene of drying noodles in the square became history. Italians' love for noodles seems to be innate. Many people put the secret recipe of making noodles on the shelf, refused to show it easily, and even solemnly wrote spaghetti into their wills. Noodles were mentioned in many operas and novels in the Middle Ages. Garibaldi, a modern Italian national hero, used noodles to reward the three armed forces, and even Napoleon used "eating noodles" to motivate his morale during the Po River March.

Becoming the darling of the world

Spaghetti (5 pieces)

Time will change many things. Many foods loved by the ancients have long since faded, but spaghetti is becoming more and more vital: the annual output of spaghetti in the world has reached 1 million tons. In Italy, everyone eats at least 28 kilograms of noodles every year. Near the presidential palace in the center of Rome, there is even a unique noodle museum, which attracts endless visitors. There are 11 exhibition halls in this museum, displaying noodle products and processing equipment in different periods, from the earliest rolling pin and basin to the later noodle cutting machine and noodle production line. Many objects vividly describe the development history of spaghetti for hundreds of years. Nowadays spaghetti has become the darling of the world. In 213, as many as 27 countries participated in the World Noodle Conference. In the famous "July 4th Big Stomach King" competition in new york, USA, the spaghetti contest has become a reserved program. In 213, 9 contestants swallowed 16.2 kilograms of noodles in just 8 minutes, with an average of 1.8 kilograms per person. Today, spaghetti can be found in more than 1 countries in the world, and its aroma can be smelled even outside the earth-spaghetti is impressively listed in the recipes of the International Space Station.

3 types of spaghetti editor

Spaghetti mainly includes macaroni, lasagna, tagliatelle, vermicelli and ravioli. The following is a detailed introduction of the types of pasta. [3]

1. Small tube macaroni

2. Angel's hair (thick)

3. Angel's hair (thin)

4. Inclined tube surface (Penne): Penne is similar to the shape of a quill pen, and its hollow part and surface are lightly engraved to absorb sauce with more water, which is especially suitable for tomato noodle sauce or Italian meat sauce. Cooking time: 6-8 minutes

5. Lasagna: Usually fresh dough with ground meat, cheese or vegetable and chestnut stuffing in the middle, which is mostly square and usually cooked by baking. Cooking time: 5 ~ 7 minutes

6. Pici: It is very handmade, because it is solid, so it tastes strong. Generally, it is cooked first, and then served with thick sauces such as mutton, beef and duck. Cooking time: 7 ~ 1 minutes

7. Anclle Hair: Anqle Hair like noodles is more suitable for a more casual or thin sauce, and it is less likely to be greasy because of the strong flour sauce. Cooking time: 5-7 minutes

8. Spiral Ji: Its spiral-shaped grain is easy to stick to the noodle sauce, and it is most suitable with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8-1 minutes

9. Pasta Lunga: The most commonly used noodle type, such as Spaqhetti, is divided into 15, 16 and 18 cm thick noodles, which are often used to match tomato-flavored noodle sauce. Cooking time: 8-1 minutes

1. ShellS: The finer shell noodles can be used for noodle soup or salad with Italian oil and vinegar sauce. Cooking time: 8-1 minutes

11. Macaroni: Because of its hollow shape and surface stripes, it can be covered with thick flour paste, usually accompanied by cheese and suitable for baking. Cooking time: 8-1 minutes

12. Rigatoni: Large-sized noodles are thick and bulky, so they are chewy, suitable for being accompanied by vegetarian dishes, and the fish sauce is excellent. Cooking time: 1 ~ 12 minutes

13. Traditional wide noodles: the homemade wide noodles that Italians often make at home are suitable for cooking with various sauces. It can especially highlight the fragrance of mushrooms when matched with mushrooms such as boletus. Cooking time: 8 ~ 1 minutes.

4 Practice Editing

Ordinary noodles

Spaghetti with tomato sauce

Cuisine: Italian bread dessert

Ingredients: 3 tomatoes (one of which is fried into sauce), half onion, 1g butter, basil (optional), black pepper, salt, pasta, ham and green pepper

.

2. After the soup is served, add basil, black pepper and salt, stir constantly, and dry the soup into a sauce with high fire.

3. Heat the pot with clear water, add a little salt when the water boils, then cook it according to the time indicated on the spaghetti packaging bag, pass cold water, control the moisture, and pour a little cooking oil into the noodles and stir to avoid sticking.

4. Take the pan and pour in a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant. Then pour in the tomato sauce and pasta just fried, stir and stir evenly in the pan, and the noodles will be ready.

fragrant noodles

ingredients: a handful of spaghetti, bacon (which can be replaced by minced meat), onion, garlic, tomato, tomato sauce and black pepper cheese powder.

Practice:

1. Cook the noodles first: pot

After the water in the high-definition photo of spaghetti

is boiled, add a spoonful of salt and a spoonful of olive oil, and add a small amount of spaghetti. Don't worry about stirring with chopsticks to let the noodles scatter naturally. After the roots of the noodles soften, gently flip them with chopsticks. Cover the noodles and cook for 8 minutes

2. When the noodles are about 7-8 ripe, take them out and rinse them with cold water to cool them. You can also put them in ice water to disperse them, then drain the water, pour in a proper amount of olive oil and mix them with chopsticks for later use

3. Add a spoonful of olive oil to the pot to make sauce

3. Chop the onions and garlic, stir-fry them in the oil pan until the onions start to change color, and then add chopped bacon or minced meat

. After the bacon is oily, add the tomatoes cut into small pieces, add appropriate amount of salt and white sugar for seasoning and stir-fry until the tomatoes are soft, add 3-4 spoonfuls of tomato sauce, add half a bowl of water and boil slowly

until the soup turns red and the tomatoes are soft and rotten, then add appropriate amount of white sugar and black pepper salt to taste according to your own taste.

Inclined tube noodles of mussels and green beans

Spaghetti with black pepper bacon

Material: penne)1g 3 mussels.

Practice 1:

1. Take a deep pot and boil water until it boils, add 1 tablespoon of salt, put it in the noodles and cook it for eight minutes, then take it out and mix some olive oil for later use.

2. saute the onion and chopped garlic in a hot pan, add mussels, white wine and green beans and stir fry, then add the noodles in the first method and stir fry, and finally season with salt and pepper to serve.

3. sprinkle diced tomatoes on the surface of the plate. [4]

secret: adding white wine to stir-fry mussels will be less fishy; The difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

tomato cheese wide noodles

materials: 8g wide noodles, 7-8 tomatoes, 5g mozzarella cheese, a little chopped garlic, a little onion, a little olive oil, a little oregon spice, a little salt and a little pepper.

practice:

1. mozzarella cheese cut into diced cubes for later use.

2. Bring water to a boil in a deep pot, add 1 teaspoon of salt, add the noodles and cook them until they are half cooked, then take them out and mix some olive oil for later use.

3. Take a pan, add appropriate amount of olive oil to saute chopped onion and garlic, add small tomatoes, and turn to low heat for 4-5 minutes.

4. continue to add the noodles from the method 2 and stir-fry in the pan. after the noodles are dried, add salt and pepper to taste, then immediately add the cheese from the method 1, take the pan and put it on the plate, and finally sprinkle with the oregon spice.

secret: when cooking tomatoes in practice 3, the tomatoes don't need to be peeled first, and the sweetness will come out only when the tomatoes are boiled. If they are too dry during cooking, pour some water as appropriate.

Wild Mushroom Huimian Noodles

Ingredients: 1g spaghetti, 3 Italian wild mushrooms (Morel), 1 pinch of Hongxi mushroom, half tomato, a little chopped onion, a little chopped garlic, an appropriate amount of olive oil, a little salt and a little pepper.

spaghetti

Method 2:

1. Take a deep pot and bring water to a boil, add 1 teaspoon of salt, add the pasta and cook until it is half cooked, then take it out and mix with some olive oil for later use.

2. blanch the tomatoes in hot water, peel them and dice them for later use.

3. take a pan, add a proper amount of olive oil and stir-fry chopped onions and garlic, and add Italian wild mushrooms and mushrooms.