Composition 600 words 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. Duran wheat, as the legal raw material of pasta, is the hardest wheat variety with 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 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 cream 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. [ 1]

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 outside, but if you bite in, you will feel tasteless and not delicious! Of course, adding salt can also make the texture of noodles more compact and elastic. Another step is to add a little olive oil instead of cold water to keep the noodles strong 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. [2]

2 origin editing

The world of spaghetti is like a kaleidoscope. It is said that there are at least 500 kinds of spaghetti, and with the combination of sauces, thousands of kinds of spaghetti can be made! It is a special staple food in Italy.

The earliest pasta was formed in 13 to 14 century, just like what we ate in 2 1 century.

Finished pasta (20 sheets)

Spaghetti is the most similar. After the Renaissance, the types and sauces of spaghetti were gradually enriched by art.

When edible dough first appeared, flour dough was pressed into thin paper, then covered with food and cooked in the oven. Later, people thought of cutting the dough into small pieces or strips of slender noodles, while Arabs even thought of air-drying the noodles for storage.

The emergence of tomatoes and the subsequent variety improvement were first eaten as sauces with noodles in Napoli, Italy. Since then, noodles have become so popular that even the royal family has been attracted. Authentic spaghetti is pressed with copper molds. Because of its thick and uneven appearance, it is easy to stick sauce on the surface and has a better taste.

Except the original noodles, other colorful noodles are made of mixed fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.

Pasta sauce can basically be divided into red sauce and white sauce. Red sauce is based on tomato, and white sauce is based on flour, milk and cream. In addition, there are noodles flavored with olive oil and vanilla sauce mixed with vanilla.

People in southern Italy like to eat dry pasta, while fresh pasta is more popular in the north. Generally speaking, pasta is often used as an appetizer, seafood pasta with white wine and thick sauce with red wine.

The origin of spaghetti is simply that some people claim that it originated in China, was brought back to Italy by Kyle Poirot, and then spread throughout Europe.

It is also claimed that in order to solve the problem of large population and difficult preservation of food, the Roman Empire came up with an ingenious scheme, which kneaded flour into dough, rolled it into pancakes, and then cut it into strips to dry, thus inventing a famous food-pasta. The original spaghetti was kneaded, cut and dried in this way, and baked in the oven with meat and vegetables. Therefore, in the streets and squares of many cities in the Italian peninsula, Lamian Noodles and noodles people are everywhere. It is said that the longest noodle is 800 meters. However, because spaghetti was originally a product to deal with food shortage, most people who favored it were poor, but its delicious taste soon made all walks of life irresistible.

Pasta is not convenient to eat even with juice and water. In the early days, people scratched with their fingers and licked their fingers after eating. In the middle ages, some upper-class people thought it was indecent to eat like this, and racked their brains to invent a fork, which could roll up noodles with four sharp teeth and put them in their mouths. The invention of fork is considered as a sign that western diet has entered a civilized era. In this sense, spaghetti contributes a lot.

spaghetti

The discovery of the New World broadened people's imagination and brought more changes to spaghetti: two plants, pepper and tomato, were introduced from the United States and introduced into the sauce. By the end of 19, the three famous sauce systems of spaghetti, tomato sauce, fresh cream sauce and olive oil sauce, were fully formed, and mixed with various seafood, vegetables, fruits and spices to form a complex and changeable sauce flavor. Noodles themselves are varied, including slender, flat, spiral, butterfly-shaped and so on. Pumpkin, spinach, grapes and so on are added to make colorful varieties. According to statistics, there are 563 varieties of pasta. But who would have thought that spaghetti was first kneaded with feet? Because the dough is too big to knead by hand. Until18th century, Ferdinando II, king of Naples, who talked about hygiene, invited a skillful craftsman to invent the dough mixer. 1740, the first noodle factory was built, and the big scene of drying noodles in the square became history. Italians' love for noodles seems to be innate. Many people put the secret recipe of making noodles on the shelf, refused to show it easily, and even seriously wrote spaghetti into their wills. Noodles were mentioned in many operas and novels in the Middle Ages. Garibaldi, a modern Italian national hero, rewarded the three armed forces with noodles, and even Napoleon used "eating noodles" to inspire morale when marching on the Po River.

Become the darling of the world

Spaghetti (5 slices)

Time will change many things. Many ancient favorite foods are no longer beautiful today, but spaghetti is becoming more and more vital: now the annual output of spaghetti in the world has reached 6.5438+million tons. In Italy, everyone eats at least 28 kilograms of noodles every year. There is even a unique noodle museum near the presidential palace in the center of Rome, which attracts an endless stream of tourists. This museum * * * has 1 1 exhibition hall, which displays noodle products and processing instruments in different periods, from the earliest rolling pin and basin to the noodle cutting machine and noodle production line. Many objects vividly describe the development history of spaghetti for hundreds of years. Nowadays spaghetti has become the darling of the world. As many as 27 countries participated in the World Noodle Congress in 20 13. In new york, USA, the famous "The Big Stomach on the 4th of July" competition, the spaghetti competition has become a reserved program. In the 20 13 competition, 9 players swallowed 16.2 kg of noodles in just eight minutes, with an average of 1.8 kg per person. Today, spaghetti can be found in more than 100 countries in the world, and its fragrance can even be smelled outside the earth-spaghetti is impressively listed in the recipes of the International Space Station.

3 Types of Spaghetti Editor

Pasta is mainly divided into these categories: in addition to pasta, there are macaroni, lasagna, spaghetti, vermicelli and wonton. The following details the types of pasta. [3]

1. Small tube macaroni

2. Angel's hair (thick)

3. Angel's hair (thin)

4. Inclined tube surface (Penne): Penne bevel of Penne is similar to the shape of quill pen tip. The hollow part and shallow carving on the surface can absorb sauce with more water, which is especially suitable for tomato noodle sauce or Italian meat sauce. Cooking time: 6 ~ 8 minutes

5. lasagna: generally fresh dough with minced meat, cheese or chestnut stuffing in the middle, mostly square, usually cooked by baking. Cooking time: 5 ~ 7 minutes

6.Pici: It's handmade, because it's solid, so it has a strong flavor. Generally, it is cooked first, and then served with thick sauces such as mutton, beef and duck. Cooking time: 7 ~ 10 minute

7.ANC LLE Hair:ANC LLE Hair is like a noodle line, which is more suitable for matching with clearer or thinner sauces, and it is not easy to get greasy because it absorbs too much noodle sauce. Cooking time: 5 ~ 7 minutes

8.Fusil Ji: Its spiral lines are easy to stick to the noodle sauce, which is most suitable for matching with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8 ~ 10 minute

9. spaghetti Lunga: the most commonly used types of noodles, such as Spaqhetti, are divided into 15, 16 and 18 cm thick noodles, which are often used to match tomato-flavored noodle sauce. Cooking time: 8 ~ 10 minute

10. Shells: Better shells can be used to make noodle soup or salad mixed with Italian oil and vinegar sauce. Cooking time: 8 ~ 10 minute

1 1. macaroni: Because of its hollow shape and surface stripes, it can be covered with thick flour paste, usually accompanied by cheese, which is suitable for baking. Cooking time: 8 ~ 10 minute

12. Macaroni: The large tube is thick and big, so it is chewy and suitable for vegetarian dishes. The fish sauce is excellent. Cooking time: 10 ~ 12 minutes.

13. Traditional wide noodles: homemade wide noodles often made by Italians at home, suitable for cooking with various sauces. Paired with mushrooms such as boletus, it can especially highlight the fragrance of mushrooms. Cooking time: 8 ~ 10 minutes.

4 practice editing

Ordinary surface

Spaghetti with tomato sauce and meat sauce

Gourmet: Italian bread dessert

Ingredients: 3 tomatoes (1 fried into paste), half onion, butter 10g, basil (optional), black pepper, salt, pasta, ham and green pepper.

Exercise:

1. Melt the butter in the pan with slow fire, turn on the fire, add the chopped onion, stir-fry until fragrant, and then pour in the diced tomatoes and stir-fry.

2. After boiling the soup, add basil, black pepper and salt, and keep stirring to dry the soup into a sauce.

3. Pour the water into the pot and heat it. Add a little salt after the water boils, and then cook according to the time indicated on the spaghetti bag. Cool water, control the moisture, pour some cooking oil into the noodles and stir to avoid sticking to the pot.

4, from the pot, pour a little oil, when the oil is seven minutes hot, add mushrooms, ham, green peppers and stir-fry the fragrance, pour the freshly fried tomato sauce and pasta, stir-fry evenly in the pot, and the noodles will be fine.

Xiangnong noodles

Ingredients: a handful of spaghetti, bacon (minced meat can be used instead), onion, garlic, tomato, tomato sauce and black pepper cheese powder.

Exercise:

1. Cook noodles first: pot

High-definition material photos of spaghetti

Add a spoonful of salt and olive oil to boiling water, and add a little pasta. Don't worry, stir with chopsticks and let the noodles spread naturally. After the root of the noodle becomes soft, turn it over with chopsticks, cover it and cook for 8 minutes.

2. When the noodles are about 7-8 ripe, take them out, rinse them with cold water and cool them. You can also put it in ice water to disperse, then drain the water, pour in an appropriate amount of olive oil and mix well with chopsticks.

We can use this time to cook noodles and make sauce.

3. Add a spoonful of olive oil to the pan, chop the onion and garlic, fry in the oil pan until the onion begins to change color, and then add chopped bacon or minced meat.

4. Stir-fry until the bacon is oily, add tomatoes cut into small pieces, add appropriate amount of salt and sugar to taste and stir-fry until the tomatoes are soft, add 3-4 spoonfuls of tomato sauce, add half a bowl of water and cook slowly.

Until the soup turns red and the tomatoes are soft and rotten, add sugar and black pepper salt and season according to your own taste.

Inclined tube noodles of mussel green beans

Spaghetti with black pepper and bacon

Ingredients: penne) 100g 3 mussels, green beans, diced tomatoes, chopped onions, chopped garlic, salt, etc.

Exercise 1:

1. Bring the water to a boil in a deep pot, add 1 tablespoon of salt, put it in the noodles and cook for eight minutes, then take it out and mix with some olive oil for later use.

2. Stir-fry onion and garlic in a hot pot, add mussels, white wine and green beans to stir fry, then add noodles by 1, and finally season with salt and pepper to serve.

3. Sprinkle diced tomatoes on the surface of the plate. [4]

Tip: adding some white wine when frying mussels will have less fishy smell; The difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

Tomato and cheese lasagna

Ingredients: 80g lasagna, 7-8 tomatoes, 50g mozzarella cheese, a little minced garlic, a little onion, a little olive oil, a little Oregon spice, a little salt and a little pepper.

Exercise:

1. mozzarella cheese diced.

2. Boil water in a deep pot until it boils, add 1 tbsp salt, add noodles and cook until 80% cooked, then mix some olive oil for later use.

3. Take a pan, add appropriate amount of olive oil to saute chopped onion and garlic, add small tomatoes, and turn to low heat for 4-5 minutes.

4. Continue to add noodles from Method 2 and stir fry in the pan. After the noodles are dried, add salt and pepper to taste, then immediately add the cheese of method 1, take it out of the pot and put it on a plate, and finally sprinkle with Oregon spices.

Tip: When cooking tomatoes, the tomatoes don't need to be peeled first, and the tomatoes will come out when they are sweet. If they are too dry during cooking, pour some water properly.

Wild Mushroom Huimian Noodles

Ingredients: spaghetti 100g, 3 Italian wild mushrooms (Morchella esculenta), Hongxi mushroom 1 pinch, half tomato, a little chopped green onion, a little minced garlic, a little olive oil, a little salt and a little pepper.

spaghetti

Exercise 2:

1. Take a deep pot, bring the water to a boil, add 1 tbsp of salt, put the noodles in it and cook until they are 70% cooked. Take them out and mix some olive oil for later use.

2. Blanch the tomatoes in hot water, peel them and cut them into cubes for later use.

3. Take a pot, add an appropriate amount of olive oil and stir-fry onion and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from the second method and stir-fry.

4. Add the noodles made by 1 and stir fry in the pot. Finally, add salt and pepper to taste and serve.

Secret: Italian wild mushrooms (Morchella) are very expensive and can only be bought at importers, so you can choose your favorite mushrooms instead and put more kinds.

Country lasagna with meat sauce

Material A: 5 pieces of Melaleuca peel, fresh tomato 1kg, chopped onion 30g, chopped garlic 30g, basil powder 30g, appropriate amount of mozzarella cheese and appropriate amount of parmesan cheese.

Material b: half a kilogram of ground beef, half a carrot, half an onion, celery 1, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder, and red wine 1 cup.

Material c: fresh milk 1 l, cream 200g, flour120g, salt, chopped basil, olive oil and water.

Exercise:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped green onion, minced garlic and chopped nine-story tower in an oil pan, then add diced tomatoes and cook for 30 minutes on low heat to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chop American celery; Stir-fry the first three vegetables in the oil pan and set aside.

3. Pour an appropriate amount of olive oil into a medium-sized pot, add ground beef and stir-fry for about 3 minutes, pour in the vegetables in the second step and stir-fry, then add 3 tablespoons of tomato sauce and red wine in the second step 1 and an appropriate amount of water, and simmer for 1 hour to make a meat sauce.

4. Take another deep pot, put it into a hot butter pot, add flour, salt and nutmeg powder, stir-fry until it melts, then pour in fresh milk heated by microwave to 80% heat, and stir together until it becomes paste, making white butter sauce for later use.

5. Bring the water to a boil in a deep pot, add 1 tablespoon salt, put the dough in the pot and cook until it is half cooked. Take it out and mix some olive oil for later use.

6. Brush a thin layer of cream on the baking tray, then put a layer of cake crust, a layer of meat sauce of method 3, a layer of tomato sauce of method 1, a layer of white cream sauce of method 4, sprinkle with a little parmesan cheese and mozzarella cheese, repeat the above method ***5 times, and then bake in ovens of 200℃ and 220℃ respectively.

Tip: when making meat sauce, you can use broth instead of proper amount of water, and increase or decrease the water consumption according to the actual firepower. To judge whether the lasagna is ripe, you can insert the bamboo stick into the lasagna for 5 seconds and then pull it out. Put a bamboo stick on your wrist. If you feel hot, it means ripe.

Macaroni and tomato bacon

Materials:

A. Sauce: 200g of fresh tomatoes, 3 tbsp of olive oil, 0g of onion 100, and mashed garlic 1 tbsp.

B 100g macaroni, 150g chicken breast, a little whipped cream, a little pepper powder, a little salt and pepper, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts.

C. A little nine-story tower, a little mashed garlic and a little olive oil.

Exercise:

1. Wash fresh tomatoes, blanch them with hot water, peel and chop them up, and then mash them in a blender for later use.

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook for about 10 minutes to get the sauce.

3. Wash the chicken breast, marinate it with salt and pepper and rosemary, fry it in an oil pan until the meat turns golden brown, then take it out, pour a little sauce in the second method, add a little pizza cheese, and bake it in the oven until the cheese melts.

4. Put all the materials C into a blender and beat them into green sauce for later use.

5. Take a deep pot, first boil the water, then add the macaroni and cook until it is seven minutes cooked, then take it out, add a little olive oil every 2-5 minutes and stir it evenly. When the noodles are cool, blanch them with hot water.

6. Add the sauce from step 2 to the noodles from step 5, then add the whipped cream, Chili powder, salt and pepper and cheese powder in turn, and mix well to serve. Add the chicken breast from the third step, and finally pour in a little green sauce and a little pine nuts from the fourth step.

Kaiyang shrimp spinach noodles

Materials:

A. Sauce: 200g of fresh tomatoes, 3 tbsp of olive oil, 0g of onion 100, and mashed garlic 1 teaspoon.

B 50g shrimp skin, 3-4 leaves of spinach, pasta 100g, water 1 cup, white wine 1 3 cup, 3 tablespoons of olive oil, mashed garlic 1 teaspoon, bean paste1tablespoon, a little cheese powder and a little salt and pepper.

Exercise:

1. Wash fresh tomatoes, blanch them with hot water, peel and chop them up, and then put them into a blender to make a paste for later use.

2. Wash and drain spinach; Wash the dried shrimps, soak them in cold water for 5 minutes until they become soft, then take them out and drain them, then put them in a pot filled with water and white wine and cook them until the dried shrimps turn completely white, then take them out and drain them for later use.

3. Scald the noodles with hot water slightly, that is, take them out and drain them for use.

4. Take a frying pan, add olive oil, mashed garlic, bean paste and dried shrimps from Method 3, stir-fry for about 1 min on medium heat until dried shrimps are completely drained, add appropriate amount of Chinese liquor, sauce from Method 2, spinach from Method 3 and noodles from Method 4, stir-fry for 2 minutes, then add cheese powder and salt and pepper and mix well.

Cream bacon noodles

Materials:

A spaghetti 100 ~ 120g, bacon 40g, mushroom 40g, onion 10g, a little green beans, a little black pepper, 20g cream, a little salt and a little chicken soup.

B 30g Parmesan cheese powder, 1 egg, 30g whipped cream.

Exercise:

1. Cut the bacon into cubes and fry it in the oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans for later use.

2. Beat the eggs of material B evenly and mix with all the materials in material B for later use.

3. Take a deep pot, first boil the water, then add a little salt and noodles, cook until the noodles are moderate in hardness (about 6 ~ 7 minutes after boiling), and take them out for use.

4. Take a pot, add cream, onion, mushrooms, bacon and green beans in turn, stir fry a little, then add a little noodles and chicken soup in the third method, and finally turn off the heat immediately after adding the second method, and eat after collecting the juice.

Tomato potherb noodles

Materials:

A 700g fresh tomato, 1/2 onions, 3 tablespoons olive oil and a little dried Oregon spices.

B100g colorful heart tube noodles, 60g cauliflower, 20g Pleurotus eryngii, 20g Tricholoma, 20g fresh mushrooms, 20g green beans, 20g bamboo shoots, 20g onions, a little olive oil, a little salt and a little mint leaves.

Exercise:

1. Wash fresh tomatoes, blanch with hot water, peel, remove seeds and cut into small pieces; Wash and chop onions for later use.

2. Stir-fry onion with olive oil, add 1 and tomato pieces with dried olive spice to boil, then simmer 1 hour until the soup is dry, and keep thick tomato sauce.

3. Wash all the vegetables in material B, cut the green beans into small pieces, chop the onions, and blanch the rest slices for later use.

4. Take a deep pot, boil the water, put it into the color surface of the heart tube, and take it out for use after boiling for 10 ~ 12 minutes.

5. Stir-fry the onion in the oil pan, then add all the vegetables in the method 3, pour in the tomato sauce (appropriate amount) in the method 2, then add the noodles in the method 4, collect the juice with slow fire, and finally add a little salt to taste and serve. Decorate with mint leaves.

Milk-flavored garlic pasta

Composition: 1. Garlic sauce10g 2 .. a glass of milk. Two tablespoons salad oil. 250 grams of spaghetti, cooked and set aside. Chop two pieces of garlic. A section of Cantonese sausage, cooked and diced. Shrimp 8. Leek.

Exercise:

1. Mix garlic sauce and milk thoroughly.

2. Cut the garlic into powder, oil it in the pan, heat it, add 3/4 minced garlic and stir-fry until fragrant, and leave the remaining minced garlic for later use.

3. Add the diced sausage, stir-fry a few times, and stir-fry the fragrance.

4. Add the mixture of milk and garlic sauce, boil and turn off the heat.

5. Pour it on the spaghetti and stir well.

6. Put a small amount of oil in the pot, add shrimps, the remaining minced garlic, Chili powder and salt to taste, stir-fry and put in the pot.

7. Sprinkle with chives to finish!

Noodles with Italian red sauce

Ingredients: 150G spaghetti, a big tomato, a small onion and five cloves of garlic.

Exercise:

1. Chop onions and garlic, and chop tomatoes into mud.

2. Burn oil, add minced garlic and stir fry.

3. Add the minced onion and stir-fry until the minced onion turns from light purple to white.

4. Add tomato sauce and stir fry for a while.

Turn off the heat, cover the pot and cook for about 40 minutes, and the red sauce will be ready.

6. Cook the spaghetti with boiling water for 15 minutes, that is, until the spaghetti becomes soft and there is no hard spot in the middle. Pick it up and put it on a plate, and pour it with red sauce.

Shrimp and vanilla spaghetti

Ingredients: spaghetti, shrimp, onion, vanilla juice. Seasoning: ginger slices, olive oil, white wine and salt.

Output: 1. Peel the mud intestines from the shrimps, wash and drain. 2. Slice the onion. You can eat the spaghetti when it is cooked. 4. Add a proper amount of olive oil to the wok, stir-fry ginger slices, onions and shrimps until fragrant, add white wine to make juice, add pasta, add vanilla juice and stew.

Colored pasta

Ingredients: Italian shell noodles, Cantonese sausages, carrots, cucumbers, dried bean curd, mushrooms, peas, corn, sesame oil, salt and chicken essence.

All kinds of meat, vegetables and bean products can be selected at will according to personal preference, each kind does not need too much, but it is best to have as many kinds as possible, so that the fried cat ears are not only beautiful in color, but also nutritious.

Steps:

Sausage, cucumber, carrot, dried bean curd and mushroom are evenly diced.

If peas and corn are frozen, take them out in advance and thaw them.

Put the Italian shell noodles in cold water, add a little salt and cook for 15 to 20 minutes until the noodles are soft.

After the shell noodles are cooked, pass cold water.

Drain water with a filter.

Add a little sesame oil and mix well to prevent adhesion.

Stir-fry all kinds of diced vegetables in turn, add salt and chicken essence to taste.

Finally, add the shell noodles and stir well.

Sprinkle some chopped herbs before cooking. If you don't sprinkle them, you can omit them.

material

Ingredients: tuna (canned), lobster sauce and pasta.

Accessories: cheese powder, olive oil, mushrooms, onions, salt.

step

1. Boil a pot of water, add olive oil and salt, then add pasta and cook for about 7 minutes.

2. Heat the pan and pour the oil. Stir-fry lobster sauce first, then add onions and mushrooms (shredded onions and mushrooms), and then stir-fry tuna and pasta together.

3. finally sprinkle with cheese powder.