1, raw material difference: spaghetti with durum wheat, is a very chewy high-gluten flour, containing high protein, the main raw material of noodles is wheat, according to the different protein content of the flour can be divided into four kinds of high-gluten flour, medium-gluten flour, low-gluten flour, gluten-free flour.

2, the difference in appearance: the appearance of pasta is usually yellow, straight, spiral, butterfly, macaroni, shell noodles, wave-shaped noodles and other shapes. The pasta is usually elongated, differing only in terms of length and thickness.

3, texture difference: the texture of spaghetti is hard, and the noodles are divided into lye water and ordinary noodles. Lye water will be more elastic, ordinary noodles taste softer, such as hanging noodles, thin noodles and so on.

The origin of spaghetti is said to have originated in ancient Rome, and some say that it was spread to the whole of Europe by Marco Polo from China via Sicily, and the earliest spaghetti was molded in the 13th and 14th centuries A.D. The first spaghetti was made in China, and the first spaghetti was made in Sicily in the early 19th century. And ordinary noodles originated in China, there are more than four thousand years of production and consumption history, is a kind of production is simple, easy to eat, rich in nutrients, can be a staple food and can be fast food health food.