As the legal raw material of pasta, Duran wheat is the hardest wheat variety, which has the characteristics of high density, high protein and high gluten. The pasta made by Duran wheat is yellow, resistant to cooking and good in taste. Therefore, authentic raw materials are an important condition for pasta to taste good. In addition, mixing spaghetti sauce is more important. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and squid ink sauce. Red sauce is mainly tomato sauce, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a very strong flavor. White sauce is a kind of sauce based on salt-free cream, which is mainly used for baking noodles, lasagna and seafood pasta. Black sauce is a sauce made of cuttlefish juice, which is mainly used for seafood pasta such as cuttlefish. The flour used for making noodles is different from that used for making noodles in China. It uses a kind of "hard Turin wheat", so it won't burn if cooked for a long time. This is the biggest difference. Then its shape is different. In addition to ordinary straight flour, there are hundreds of tree types such as spiral, elbow, butterfly and shell.

Authentic spaghetti is very chewy, but it is not cooked, and it feels a little hard to bite. For China people who are used to eating noodles in spring, most of them are not 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 and not delicious when bitten in! Of course, adding salt can also make the texture of noodles more firm and elastic. Another step is to mix a little olive oil instead of cold water if you want to keep the noodles firm after scalding! 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.