How many kinds of pasta are there? What are their names? In English and Chinese?

Pasta, also known as spaghetti, is the most acceptable of the Western varieties to the Chinese. As the legal raw material of spaghetti, Duran wheat is the most durum wheat variety, with high density, high protein, high gluten and other characteristics of its made of spaghetti body is yellow, resistant to cooking, good taste. Therefore, authentic ingredients are important for the good taste of pasta. Besides, the sauce for pasta is also important. Generally speaking, pasta sauces are categorized into Tomato Sauce, Pesto Sauce, Cream Sauce and Squid-Ink Sauce. Pesto Sauce is a tomato-based sauce, which is by far the most common; Cream Sauce is made with basil, pine nuts, olive oil, etc., and has a special and rich flavor; Cream Sauce is made with unsalted cream, and is mainly used for baked pasta, lasagna, and seafood pasta; and Squid-Ink Sauce is made with squid ink, which is used for seafood pasta, such as cuttlefish. The flour used for pasta is different from the flour we use in China, it is a kind of "hard durum wheat", so it can be cooked for a long time without getting mushy, which is the biggest difference. It also comes in hundreds of different shapes, including screw-shaped, curved, butterfly-shaped, and shell-shaped, in addition to the normal straight flour.

The authentic Italian pasta is very bite-sized, that is, it is half-cooked, and the bite feels a bit hard, for the Chinese people who are used to the Yangchun noodles, most of them are not used to eat it ~ ~ ~ the point is that the pasta is boiled at a rolling boil, you have to add one tsp. of salt, which accounts for about 1 percent of the water, and if you don't have it, the pasta will only have the flavor of the outside, and the inside will not have any flavor. If you don't do this, the noodles will only taste good on the outside, but when you bite into them, they will not have any flavor, and they will not taste good at all! The reason for this is the fact that it is not a good idea to add salt to make the pasta firmer and more elastic, and it is also a good idea to mix a little olive oil with the pasta after it has been boiled so that it has a nice texture! The first thing you need to do is to make sure that you have a good understanding of what you're doing and how to use it to help you.

The origin of spaghetti

The origin of spaghetti is said to have originated from the ancient Romans, but it is also said to have been spread by Marco Polo from China through Sicily to the whole of Europe.

The world of spaghetti is like a kaleidoscope of variations, with at least 500 varieties, and thousands of pasta dishes that can be made with different combinations of sauces!

The earliest pasta was formed around the 13th and 14th centuries, and was most similar to the pasta we eat today. After the Renaissance, pasta varieties and sauces were enriched with art.

The first method of making edible pasta dough was to press flour balls into a paper-thin sheet, cover them with food, and cook them in an oven. Later, people came up with the idea of cutting the dough into long, thin noodles in the form of small pieces or sticks, and the Arabs came up with the idea of air-drying the noodles for storage.

The advent of tomatoes and the subsequent refinement of the variety, first used as a sauce with pasta in Naples, Italy, has since made pasta so popular that even royalty has been attracted to it. Authentic spaghetti is pressed in copper molds, and due to its thick and uneven shape, it is easier for the sauce to stick to the surface, making it more flavorful.

Along with the plain pasta, other colorful pastas are made from a mixture of fruits and vegetables, such as saffron pasta, black squid pasta and egg yolk pasta.

Pasta sauces are basically categorized into red and white sauces, with red sauces being red sauces made from tomatoes and white sauces being white sauces made from flour, milk and cream, as well as pasta flavored with olive oil and herb sauces made with herbs.

Dried spaghetti is favored in southern Italy, while fresh spaghetti is more popular in the north. Generally, spaghetti is served as a starter, seafood spaghetti with white wine, and red wine with strong sauces.