After reaching a cooperative relationship with the reviewers, Sikong Yao returned to the dormitory prepared for her in the research institute, she lay on the bed and quietly thought about what happened today, if she really became a molecular chef, her life would be different, right?

Once she becomes a molecular chef, it means that she can no longer do what she wants, in the past, she just lived with the idea of becoming a professional pastry chef, but whether she can become a professional pastry chef is not an indispensable thing for her, and it is just a routine for her to take one step at a time.

However, this is no longer the case, and once you become a molecular chef, it means that you are completely away from this life. Joining the International Association for the Study of Gastronomy, in addition to dealing with some high-level struggles, she also has to help promote the development of molecular cuisine, and there will be a lot of unnecessary shackles attached to her body, and the constraints of rules and regulations will make her no longer as relaxed as before.

But despite this, it still can't stop Sikong Yao's determination to become a molecular chef, she wants to inherit her mother's wishes, promote the development of molecular cuisine around the world, so that her mother's hard work can be carried forward, Sikong Yao gently closed her eyes, no longer thinking about those things that will make her annoyed, open her eyes, and welcome the next day.

In addition to the pasta that Italians like to eat the most, pasta is definitely not to be underestimated.

The authentic pasta is very chewy, that is, half-cooked. The bite feels a little hard, and for Chinese who are used to Yangchun noodles, most of them are not used to eating. The point is that when the pasta is boiling and blanched, you must first add a teaspoon of salt, which accounts for about 1% of the water.

Of course, adding salt can also make the texture of the dough firmer and more elastic, and another skimming step is - after blanching. To keep the noodles strong. Don't use cold water, but mix a little olive oil or cooked corn oil. At the same time, if the scalded noodles are not used up, you can also mix the olive oil and let it dry slightly before refrigerating.

The world of pasta is a kaleidoscope of variety, and it is said that there are at least 500 types of pasta studied in the institute. Pair it with a variation of the sauce combination. Thousands of types of pasta can be made. It is a staple food of Italy.

The origin of pasta is simply said to have originated in China, by Marco? The Polo was brought back to Italy and spread throughout Europe.

There are also those who advocate: back then. In order to solve the problem of a large population and the difficulty of food preservation, the Roman Empire came up with the clever idea of kneading flour into dough, rolling it into thin cakes, and then cutting it into strips and drying it, thus inventing the famous delicacy - PASTA (pasta).

The earliest pasta was formed around the 13th and 14th centuries A.D., and is most similar to the pasta we eat in the 21st century. After the Renaissance, the variety of pasta and sauces gradually became richer along with the arts.

The first pasta was kneaded and cut in this way, cut and dried, and when eaten, it was made in the oven along with meat and vegetables, so many cities on the Italian peninsula were full of people making noodles and drying noodles in the streets and squares of many cities on the Italian peninsula. It is said that the longest noodle is 800 meters. However, because pasta was originally a product of food shortage, it was favored by the poor, but its taste soon became irresistible to all classes.

Pasta tastes quite inconvenient with juice and water. In the early days, people used their fingers to scratch it, and after eating, they licked the ten fingers dipped in juice without exhaustion.

In the Middle Ages, some upper-class people found it indecent to eat like this, and racked their brains to invent a fork that could roll noodles on four forks and put them in their mouths. The invention of the dinner fork is considered to be a sign that the Western diet has entered the era of civilization. In this sense, pasta is indispensable.

The discovery of the New World opened up the imagination and brought more variation to pasta: two plants imported from the Americas, peppers and tomatoes, were introduced into the sauce.

The advent of tomatoes and subsequent improvement of varieties made them popular in Napoli, Italy, for the first time as a sauce and with pasta, and even royalty and aristocrats were attracted to it. Authentic spaghetti is made from pressed copper molds, and due to its thicker and uneven appearance, it is easier for seasoning sauces to stick to the surface, resulting in a better taste and texture.

By the end of the 19th century, pasta's famous three sauce systems: tomato, whipped cream and olive oil were fully formed, with a variety of seafood, vegetables, fruits, and spices to create a complex and varied sauce flavor. The noodles themselves are also varied, with various shapes such as elongated, flat, spiral, butterfly, etc., and are made into colorful varieties by adding pumpkin, spinach, grapes, etc. According to statistics, there are as many as 563 varieties of pasta. But who would have thought that spaghetti was first kneaded with the feet? Because the dough is so big, I can't really knead it by hand.

It wasn't until the 18th century that King Ferdinando II of Naples, who was hygienic, hired a craftsman to invent the kneading machine.

In 1740, the first noodle factory was built, and the scene of drying noodles in the square became history. Italians' love for noodles seems to be innate, and many people put aside their unique recipes for noodles and refuse to show them easily, even writing pasta into their wills. Noodles were mentioned in many operas and novels in the Middle Ages. Garibaldi, a modern Italian national hero, also rewarded the three armies with noodles, and even Napoleon used "noodles" to boost morale during the Po River March.

In the 21st century, the annual production of pasta in the world has reached 10 million tons. In Italy, each person eats at least 28 kilograms of pasta per year. In the center of Rome, near the Presidential Palace, there is even a unique noodle museum that attracts a lot of visitors. The museum has a total of 11 exhibition halls, exhibiting noodle products and processing utensils from different periods, from the earliest rolling pins and basins, to later noodle cutting machines, noodle production lines, and so on. Numerous objects vividly tell the history of the development of spaghetti over the centuries. Nowadays, spaghetti has become a darling of the world.

In 2013, there were 27 countries participating in the World Noodle Congress. In the famous "Big Stomach on July 4th" competition in New York, USA, the spaghetti contest has become a reserved program. In the 2013 competition, nine contestants swallowed 16.2 kilograms of noodles in just eight minutes, an average of 1.8 kilograms per person, and today pasta can be found in more than 100 countries around the world, and its aroma can be smelled even from beyond Earth – in the recipes of the International Space Station.

To put it simply, pasta is made up of two parts, the dough and the sauce.

The earliest pasta was made by pressing dough into a thin sheet of paper, covering it over food and cooking it in an oven. Later, people thought of cutting the dough into small pieces or sticks of elongated noodles, and the Arabs thought of drying the noodles for storage.

In addition to the original noodles, other colorful noodles are made with a mixture of fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.

People in southern Italy love to eat dried spaghetti, while fresh pasta is more popular in the north. In general, spaghetti is mostly used as a starter, seafood spaghetti is served with white wine, and red wine is served with a thick sauce.

Authentic ingredients are important for pasta to have a good taste, but the sauce used to mix the pasta is also important.

Pasta sauces can be basically divided into red sauce and white sauce, red sauce is a red sauce based on tomato, white sauce is a white sauce based on flour, milk and cream, and noodles flavored with olive oil and vanilla sauce made with herbs, pesto sauce and dark sauce (squid-ink sauce).

Red sauce is a sauce made mainly from tomatoes, and it is currently the most common. Pesto is a sauce made from basil, pine nuts, olive oil, etc., and its flavor is special and rich. White sauce is a sauce made mainly from unsalted cream, mainly used for baked noodles, lasagna and seafood pasta; Dark sauce is a sauce made from cuttlefish juice, which is mainly served with seafood pasta such as cuttlefish.

Italian cooking method is often a headache for Chinese, if there is no experience, it is not possible to cook the texture and taste, and this kind of noodles do not look much different after cooking for a long time, and Chinese noodles are different, that is because the flour used in pasta is different from the flour used in China to make noodles, it uses a kind of "hard durin wheat", so it is not mushy for a long time, this is the biggest difference.

Duran wheat is the hardest wheat variety, with high density, high protein, high gluten and other characteristics, the pasta made of it is yellow, boil-resistant, good taste, and the fiber of this wheat is very thick, after making noodles can maintain a shape for a long time, so when cooking pasta, salt and olive oil should be added before, the purpose is to facilitate the flavor, in order to prevent the noodles from sticking, and unlike Chinese noodles, pasta is to be pot under cold water, if you throw it directly into hot water, it will stick together, And no matter how you cook it, it's not soft.

In addition to the different tastes, the shape and medium noodles of pasta are also different, in addition to ordinary straight powder, there are also screw-type, elbow-type, butterfly-type, hollow type, shell-type hundreds of kinds, it is enough to see that foreigners love pasta no worse than Chinese.

While Italians sometimes have breakfast as little as a quick espresso, if there's a plate of delicious pasta in front of them, they can risk being late for work to finish it. (To be continued......)