The differences between spaghetti and traditional noodles are: different tastes, different raw materials used in flour, and different taste toughness.

Spaghetti, also known as spaghetti, is the most acceptable western food in China. 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.

Therefore, 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 is divided into red sauce, green sauce, white sauce and black sauce.

Authentic spaghetti is very biting, that is, it is undercooked and feels a little hard to bite. The key point is that when the pasta is boiled, you must first add a spoonful of salt, which accounts for about1%of the water. Without this action, the noodles will taste only on the outside, but will feel tasteless when bitten inside.

This is spaghetti:

This is Chinese noodles: