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China Professional Manufacturer New Type Pasta Macaroni Machinery Plant: In addition, also want to pay attention to check the ingredients list is clean, sauce and noodles with the collocation. At present, Barilla, DeCecco and Gallo are relatively easy to buy spaghetti brands in China.
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The texture of the pasta should be slightly chewy, not too soft and rotten, smooth and not hard. Spaghetti and sauce go together just right: thin pasta with light sauce, thick and wide pasta with thick sauce, harmonious side dishes, moderate amount of sauce, not sauce is sauce, noodles is noodles, or after eating the noodles there is still half a bowl of sauce.
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In daily life, how to choose delicious dry spaghetti? For dry pasta, instead of using eggs (or yolks), water is used to extend the shelf life, so the color is not as bright and golden as fresh pasta. But because the fine, hard wheat flour used to make pasta is itself a light yellow, a good dry pasta should also be a light yellow.
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In fact, when it comes to choosing pasta, I think the most important thing is that it has a rough surface. Rough pasta makes it easier to hang on to sauces, which are the soul of pasta. In recent years, many pasta makers have gone back to making rough pasta in old-fashioned molds as well as selecting wheat varieties, as shown in the wider pasta.
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when choosing pasta, try to choose the type with rough surface. At the same time, try to choose some D.O.P. marks for imported Italian ingredients, which means the protection of origin.
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pasta bought at home can be stored in a long, straight, sealed container in a dry, light-proof environment. Make fresh spaghetti at home without a drop of water. Fresh handmade pasta is made with spaghetti powder and eggs (dry pasta has no eggs, but USES water). Add a small amount of salt and olive oil to flavor the noodles and make them smoother and stronger. Because it's water-free, fresh pasta has a stronger flavor than dry pasta, and the more yolks, the more golden they look.
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for homemade pasta, follow the golden rule of simple pasta: 100g pasta, 100g pasta, and 1 egg per person. If the amount of water absorbed by flour is large, an extra egg yolk can be added.
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