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China Small Scale Industrial Macaroni Pasta Production Line Pasta Machine: Of course, family pasta or to make their own preferences, "what is a good pasta? The answer to this question, a thousand people may give a thousand, can not be generalized. Still, there are some rules to follow when it comes to making good pasta that can provide you with some ideas for how to cook it yourself.
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As a no-noodle deadstar, pasta of all shapes and sizes occupies an entire drawer in my kitchen (and one drawer is full of other kinds of pasta), and when I don't know what to eat, I just eat it. Besides, pasta is low in GI, high in protein, has a strong sense of fullness, and is easier to cook.
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Of course, convenience doesn't mean simplicity. Remember the first time zhao da cooked for me is to cook a pasta, and then poured a tablespoon of tomato sauce on...... Then I took it to the kitchen and made it again. However, I still have a lot of fat friends around me who eat spaghetti in this way.
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I have read a lot of materials related to spaghetti in the recent year, and I have attended three consecutive pasta classes in the cooking course of the previous period, so I decided to make a little summary. In fact, I wanted to write this article in the second half of last year, but I always felt that the knowledge of pasta was too much and too complex to be sorted out completely. This time, I wrote it intermittently for several days. I tried my best to find a reasonable and reliable point of view. Therefore, there may be several supplements in the future, and modifications will be made at any time if there is any discrepancy. But it doesn't matter, we grow up together :)
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There are many versions of the history of pasta, but the most common misconception is that Marco Polo brought pasta to Italy from China (1295 A.D.). In fact, China was the first country to develop the art of making noodles, but pasta was already available in the Mediterranean world long before Marco Polo. Of course, it's not a historian and we can't prove the exact origin of spaghetti, we can only learn some stories about spaghetti from relevant materials, so as to enrich our understanding.
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Pasta is now a staple in many household pantry s, but few people know what it is. Spaghetti is very similar to our Chinese noodles in terms of shape, cooking method and raw materials. There are subtle differences:
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Pasta is made from duran wheat (also known as duran wheat), which has a natural light yellow color and is rich in gluten. The noodles are made with high protein content and are durable. After drying, they can be placed at room temperature for a long time. Moreover, it has strong plasticity and can produce thousands of different shapes through industrial equipment without deformation. Generally with all kinds of sauces to eat;
Chinese noodles are mostly made of soft wheat with low gluten. In addition to a few kinds of noodles, they are usually made and eaten on the spot. The shape of noodles is usually slender, with different widths and widths.
That's how pasta tastes? To answer this question, al dente must be mentioned. Due to Naples area (in "understanding the ingredients" in the first article "tomato", we are also involved in this place: "know ingredient | tomato: if food basket, without it, haven't power the cooking") special climatic conditions are suitable for dry pasta, and here the pasta manufacturing center, pasta also became a local famous street snacks. To save cooking time, street vendors started offering people pasta that was only half-cooked, but received surprisingly good reviews. From then on, this chewy method of pasta cooking became popular until the end of the first world war, when the word "al dente" appeared to refer specifically to this special taste of pasta.
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