What is spaghetti?

Spaghetti, also known as spaghetti, is the most popular western food in China. About the origin of spaghetti, some people say that it originated in ancient Rome, while others say that it was Kyle Polo who spread to Europe from China via Sicily. 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. The shape of spaghetti is also different. In addition to ordinary flour, there are hundreds of kinds of pasta 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 when you bite into them, you will feel tasteless and not delicious. Of course, adding salt can also make the texture of noodles more compact and elastic. In order to keep the noodles strong, do not use cold water, but mix a little olive oil or cooked corn oil. 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.