In the 21st century, the annual production of pasta in the world has reached 10 million tons. Pen~Fun~Ge www.biquge.info 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 the globe – in recipes for the International Space Station.

There are several main types of pasta: in addition to spaghetti, macaroni, lasagna, tagliatelle, vermicelli and ravioli. Here's a closer look at the types of pasta.

small water pipe concentric surface; Angel's hair (coarse); Angel's hair (fine); Penne :P the shape of a quill nib at the beveled edge, and the hollow part and shallow engraving on the surface can absorb more moisture sauce, which is especially suitable for tomato sauce or bolognese. Cooking time: 6~8 minutes.; Lasagna: Usually fresh dough with layers of ground meat, cheese or chestnut stuffing, mostly square, usually grilled. Cooking time: 5~7 minutes; Pici: It is very handmade, because it is solid, so the taste is chewy. Generally, it is cooked first, and then served with thick sauces such as mutton, beef, and duck. Cooking time: 7~10 minutes. Anclle Hair: Anqle Hair, which is like a noodle thread, is more suitable for pairing with lighter or thinner sauces, and is less likely to appear greasy due to adsorption of too strong pasta sauce. Cooking time: 5~7 minutes Fusil Ji: The spiral-shaped dough pattern is easy to stick to the paste, and it is best served with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8~10 minutes. Pasta Lunga: The most commonly used type of pasta, such as Spaghetti, is divided into 15, 16 and 18 cm thick noodles and is often served with a tomato-flavored pasta sauce. Cooking time: 8~10 minutes

ShellS: The delicate shell noodles can be used in noodle soups or in salads with vinaigrette sauces. Cooking time: 8~10 minutes. Macaroni: Usually served with cheese and suitable for grilling due to its hollow shape and surface stripes that coat a thick pasta. Cooking time: 8~10 minutes. Rigatoni: The large tube is thick and large, so it is chewy, and it is suitable for serving meat and vegetarian ingredients at the same time, and the fish sauce is very good. Cooking time: 10~12 minutes. Pappardelle: Homemade lasagna, which Italians make most often at home, and is suitable for cooking with a variety of sauces. It is especially used with porcini mushrooms and other mushrooms to highlight the mushroom aroma. Cooking time: 8~10 minutes.

The pasta recipe is generally the same. After melting the butter in a pan over warm heat, turn on high heat, add the chopped onion, stir-fry until fragrant, pour in the diced tomatoes and stir-fry. After the soup is cooked, add basil, black pepper, salt, stir constantly, and dry the soup into a sauce over high heat.

Pour water into the pot and heat it, add a little salt after the water boils, then cook it according to the prompt time on the pasta packaging bag, pass through cold water, control the moisture, pour a little cooking oil into the noodles and stir to avoid stickiness.

Remove from the pot, pour in a little oil, when the oil is seven minutes hot, add the mushrooms, ham and green peppers and stir-fry until fragrant, pour in the tomato sauce and pasta that has just been fried, stir in the pot and stir-fry evenly, and the noodles are ready.

The ingredients used in the fragrant noodles are a handful of pasta, bacon (minced meat can be substituted), onions, garlic, tomatoes, tomato paste, and ground cheese with black pepper.

Cook the noodles first, after the water in the pot boils, add a spoonful of salt and a spoonful of olive oil, add a small amount of pasta, don't be in a hurry, stir with chopsticks, let the noodles scatter naturally, after the root of the noodles soften, gently flip it a few times with chopsticks, add a lid and cook for 8 minutes. When the noodles are about 7-8 ripe, take them out, rinse them with cold water to let them cool, or put them in ice water, drain them, pour in an appropriate amount of olive oil, mix them with chopsticks and set aside. We can use the time it takes to cook the noodles to make the sauce.

Add a spoonful of olive oil to the pan, finely chop the onion and garlic, sauté until fragrant, sauté over medium heat until the onion begins to change color, then add the chopped bacon or minced meat.

Stir-fry until the bacon is oily, add the tomatoes cut into small pieces, add an appropriate amount of salt and sugar to taste, fry until the tomatoes are soft, add 3-4 tablespoons of tomato paste, add half a small bowl of water, simmer slowly. Until the soup turns red and the tomatoes are soft and rotten, add sugar again according to your taste, and season with an appropriate amount of black pepper and salt.

The raw materials used in the dry noodles are 1~2 tomatoes cut into pieces, 2 eggs beaten up, pasta, shredded green onion and ginger, an appropriate amount of black pepper, and half a shredded onion.

First boil the pot with hot boiling water, add a little salt, below; Heat the oil in a wok, scramble the eggs first, stir-fry and set aside; Add the remaining oil of the scrambled eggs to the pot and stir-fry with onion and ginger until fragrant, add tomatoes and a little water and fry until soft, and then add the scrambled eggs just now; Sprinkle with chopped green onions, pepper and salt and stir-fry well, then turn off the heat; Put the noodles into the wok, mix well with the stir-fried vegetables, and put them on a plate.

The ingredients used in macaroni and cured tomato are 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, and 1 tablespoon of garlic. 100 grams of macaroni, 150 grams of chicken breast, a little fresh cream, a little chili powder, a little pepper and salt, a little cheese powder, a little rosemary, a little pizza cheese, and an appropriate amount of pine nuts. A pinch of nine-storied tower, a pinch of garlic, and a pinch of olive oil.

Prepare fresh tomatoes and wash them, blanch them with hot water, peel and chop them, and then put them in a juicer to puree them for later use. Wash the onion, chop it, put it in a wok with the garlic puree, sauté it in olive oil until the onion is golden brown, pour in the tomato puree from method 1 and cook for about 10 minutes to make the sauce.

Wash the chicken breast, marinate it slightly with pepper, salt and rosemary, fry it in an oil pan until the meat is golden brown, pour a little sauce, add a little pizza cheese, and bake it in the oven until the cheese melts. Put all the ingredients in the juicer and beat into a pesto sauce for later use.