1, Ingredients: appropriate amount of pasta, appropriate amount of bovine bone marrow, appropriate amount of lemon juice, appropriate amount of thyme, more than a dozen pieces of white pepper, three pieces of pepper, one tomato seeded and diced, half celery, half scallion, one beet head diced, one clove inserted into half purple onion, a little nutmeg ground, and appropriate amount of red wine.

2. At the bottom of the soup, put bovine bone marrow, thyme, half lemon juice, more than a dozen white pepper grains, three Chinese prickly ash, one tomato seeded and diced, half celery, half scallion, one beet head diced and one clove into half purple onion, grind nutmeg a little, and put the above materials into 500ml clear chicken soup. Bring the fire to a boil and let it simmer for 20 minutes.

3. Add rosemary, citronella, hand-ground black pepper and red pepper powder to the soup, immediately turn off the heat, sieve and leave the soup base for later use, and the witch soup is ready.

4. When cooking noodles and cooking soup, you can cook spaghetti. Boil the salt water and put it into the pasta. Cook the white pasta first, remove it and put it in a cold water bowl for later use. Then cook the shell noodles, take them out and put them in a cold water bowl for later use. Eight-color olive leaf pasta again, cook it, remove it and put it in a cold water bowl for later use. Finally, the cuttlefish pasta is cooked, fished out and put in a cold water bowl for later use.

5. Place the white pasta on the front of the plate, then roll the cuttlefish pasta on the back of the plate, pour the witch soup into the plate, and place the shell pasta and the eight-color olive leaf pasta. Sprinkle mullet roe and cheese on the white pasta. Sprinkle with whipped cream, garnish with rosemary and thyme, put French sticks on the side of the plate, and sprinkle with chopped black pepper.