The history of pasta that immigrants in Italy must know.

There are always different opinions about the origin of noodles. Some say it's China, some say it's Persia, and some say it's the Jordan Valley. But to be sure, contrary to popular belief, noodles were not introduced to Italy by Kyle Poirot. The spaghetti we eat now originated in Arabia, which was the dry food carried by early Arab businessmen across the desert. In the 9th century, dried noodles appeared in Arabic recipes. /kloc-In the 20th century, Arabic characters recorded a kind of strip-shaped dried noodles called itriyah, which was sold in shops. This kind of dried noodles soon spread to Greece, called itria, and later to Sicily controlled by Arabs. An Arab geographer left a record of making and exporting dried noodles in 1 150. Kelpolo didn't return to Italy until 1292, and all these evidences were earlier than 1292, which fully showed that Kelpolo's statement that noodles were introduced into Italy was inaccurate.

As early as the Middle Ages, spaghetti had different shapes and sizes, and this feature has been maintained to this day. /kloc-In the 5th century, the technology of making noodles spread to other parts of Italy. A method of making macaroni handed down at that time was to add rose water to the dough, which still reflects the influence of Arabia. If any restaurant adopts this method now, it will definitely play the brand of integrating food in the new century. 1574 established a guild called noodle producers association, and 1577 also formulated the articles of association of noodle chefs. Obviously, for centuries, Italians have always regarded making spaghetti as a serious matter.

Until the17th century, spaghetti has always been a delicacy enjoyed by the rich. Later, a mechanical dough press appeared in Naples, which reduced the production cost and made it possible for ordinary people to eat spaghetti. Almost all the poor people in Naples eat noodles, so some people call them macaroni eaters. /kloc-In the late 20th century, new machines for mass production of noodles appeared, and the types and shapes of noodles became more and more abundant.

Of course, as we all know, spaghetti must be served with sauce. The earliest sauces were lard and cheese, while the rich used sugar and cinnamon. It was not until the19th century that tomato sauce became the seasoning of pasta. Don't forget, tomatoes were brought to Europe by Spaniards from America, and it took several years before they began to play an important role in Italian cuisine. If you plan to travel to Rome, don't forget to visit the spaghetti museum there to learn more about the history of spaghetti.

Nowadays, spaghetti, including spaghetti that can be eaten in Beijing, is basically dried noodles. Italian law stipulates that dried noodles can only be made of hard wheat flour and water, and nothing else can be mixed. There are countless shapes of dried noodles, most of which are named after shapes, such as butterfly noodles; Shell surface; Spaghetti (spaghetti); Penne (tubular surface); Orrichiete (small ear noodles) is very similar to China's cat ear pasta.

On the contrary, fresh noodles often eaten in northern Italy are made of eggs and a special kind of wheat flour. This kind of wheat flour can also be bought in some supermarkets in Beijing. In Beijing, some Italian restaurants also have fresh noodles. They always make their own brands, but people don't necessarily know what it is. So, if you have any questions, be sure to ask.