The world of pasta is like a kaleidoscope of kaleidoscopics. There are many kinds of kaleidoscopes. It is said that there are at least 500 kinds, long or short, thick or thin, smooth or rough, curved or crack... Unlimited expansion of people’s food experience .

　　The earliest pasta was formed in the 13th to 14th centuries AD, and it is most similar to the pasta we eat now.

　　After the Renaissance, the types and sauces of pasta also gradually enriched with the art.

　　Long noodles (Spaghetti)

　　Long noodles are the most common and traditional pasta shapes, with a circular cross-section and medium thickness, which is the basic type of pasta, usually with tomatoes Pair with meat sauce or cheese and cheese.

　　Angel Hair (Anclle Hair)

　　 is thinner than Spaghetti, slender and golden, just like the legendary angel hair, so it is also called Angel hair, suitable for light And the sauce is full of natural taste.

　　 pasta (Bucatini)

　　Buca means hole, which is thicker than Spaghetti and hollow in the middle.

　　 Spiral powder (Fusilli)

　　 is made into a screw shape, there are many sizes and colors, suitable for red sauce or white sauce, in addition to making pasta, in the production It is often used in salads. Where the screw shape is sunken, it is easy to hang the sauce.

　　Spaghetti (Vermicelli)

　　Vermicelli is also thin noodles, between Spaghetti and Capellini, generally shorter than 5cm.

　　Flat strips

　　Fettuccine

　　Italian fettuccine means “slices”, which are thinly sliced noodles that look like Pho, but more resilient, the wide surface can hang the delicious white sauce.

　　Lasagne

　　Garfield’s favorite. It consists of 4 or 5 layers of fresh egg noodles, each layer is filled with salt, cream sauce, tomato meat sauce and parmesan cheese, usually made into a square. In the 14th century, a book of cooking from Naples, The Book of Cooking, recorded the original cooking method of this dish. Lasagna was cooked together with various spices and grated cheese, and then fired. .

　　Linguine

　　 gets its name because it looks like a bird’s tongue, like Spaghetti, but flattened, similar to Chinese noodles, and suitable for thick sauces.

　　Italian dry noodles (Tagliatelle)

　　 will be narrower and thicker than Fettuccine, which is made from freshly kneaded dough and cut, and it is classic with white truffle One way to eat.

　　 Macaroni

　　Penne (Penne)

　　 is a tube-shaped pasta cut diagonally, with two pointed ends, like quill pen tips, so named Called Penne (quill pen), the light cut on the surface can maximize the taste of the sauce. Not only can tomatoes, garlic, cooking oil and red pepper be used to prepare the oldest Italian dishes, but also can be combined with minced meat, onions, celery, carrots and tomatoes to prepare Bologna dishes.

　　Rigatoni

　　Cut pasta cut straight, with horizontal bars, thicker.

　　Groom noodle (Ziti)

　　 can be understood as a long, thick macaroni. Cut straight without bars, thinner.

　　 sleeve surface (Manicotti)

　　 has a large diameter and can be filled with stuffing inside.