Semi-finished Pasta
The difference in texture between pasta and Chinese noodles is mainly because it is made from the hardest wheat variety, durum (杜兰), milled into flour.
Ingredients and Tools
- 1 bag semi-finished pasta (recommended brand Pulmuone)
- 50 ml water
- Frying pan or microwave > different types of pasta have different cooking times; this is the standard for spaghetti.
Measurements
- 2 people 1 meal 520g (based on the semi-finished product) > Using the conditions above, calculate ingredient amounts as needed (including but not limited to daily appetite, mood, and pre-meal exercise).
Steps
- Heat the pan
- Pour 50 ml water into the frying pan
- Add the noodles and stir-fry for 1 minute
- Pour in the sauce and stir-fry for 1 minute
- Plate and serve Method 2 - Microwave
- Put the noodles into a plate that is "microwave safe"
- Pour the included sauce over the noodles
- Pour in 50 ml water
- Heat at 700W for 2 minutes
- Take out and mix well
Notes
- Traditional pasta is very long. Since the second half of the 20th century, short pasta has become popular, with a typical length of 25–30 cm.
- "Spaghettoni" is thicker pasta. "Spaghettini" is thinner pasta. "capellini" is even thinner pasta.
- An invisible and imperceptible "Flying Spaghetti Monster" "after a severe binge-drinking session" created the entire universe. If you follow this guide and find problems or processes that can be improved, please submit an Issue or Pull request.