Each country has its own way of eating pasta, most of us in China are mainly steamed, and the West is mainly baked. In addition, noodles are also the most popular types of noodles that intersect between China and the West, such as the protagonist of this article, "pasta".
Pasta is referred to simply as "pasta" or "spaghetti". It is said that its predecessor is our Chinese noodles, which were brought back to Italy by Marco Polo, and after continuous improvement, they became the current pasta, and then spread throughout Europe. Of course, this is just a "supposedly".
In fact, before Marco Polo came to China, there were already written records of pasta. Pasta was first formed in the mid-13th century, when drying noodles could be found in many parts of Italy. Now the main tableware of Western food, "forks", is prepared for eating pasta, and before that, it was all directly started.
Mechanized pasta was only available in the 18th century, and the real automatic pasta production machine was born in 1933.
We in China and Italy are the countries with the most noodle patterns in the world, we have knife-cut noodles, oil-poured noodles, wonton noodles, Dandan noodles, fried sauce noodles, fried noodles, braised noodles, etc., not to mention hundreds of kinds. There are also many kinds of pasta, the most common of which is the kind of long strip, as well as flakes, screws and so on.
Because there are various shapes, pasta is generally not called noodles, but butterfly noodles, shell noodles, wheel noodles, and grain noodles like rice grains.
There is also a type called "macaroni" because its middle is empty. The advantage of this is that the time to cook the noodles can be shortened, and it is easier to taste.
Why is pasta so hard? Teach you 3 tips for cooking noodles, noodles are not hard but also flavorful
Although there are many types of pasta, they all have one thing in common, which is that "hard" is difficult to cook. This is because the flour that makes pasta comes from a durum wheat called "Durant Wheat". Our common wheat is hexaploid, while Durant wheat is tetraploid, which belongs to durum wheat. The protein, density and gluten of this wheat are higher than those of ordinary wheat. It also has the advantage that it is not easy to stick to the pan, and the juice absorption ability is very strong.
When cooking pasta, learn these 3 skills, the noodles are well cooked without being hard, and the smooth q-bomb is chewy
(1) Deep pot: When cooking pasta, be sure to use a deeper pot, and the water should be wide, otherwise it is easy to overflow.
(2) Put salt: The pasta cooked with salt will be stronger, and the noodles will not be very hard.
(3) High heat: cook pasta must be on high heat, water should always keep boiling, if the package is written to cook for 10-15 minutes, then you must cook more than this time for 3-5 minutes, otherwise the middle will not be able to cook thoroughly.
To make the pasta easier to cook thoroughly, soak the pasta in cold water for more than 3 hours in advance. In order to make the pasta taste more cramped, so the cooked pasta must not be over cold water, if you are afraid of stickiness, you can put a little olive oil and mix well.
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