意大利粉.................

History
While legend has it that Marco Polo brought the recipe for spaghetti back from China, prior evidence showed that pasta has been made in Italy at least since the 4th century BC. In October 2005, a bowl of noodles 4000 years old was unearthed in a Chinese archaeological site as reported by the BBC.[1]
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Preparation
Most spaghetti sold and consumed is commercially prepared, then dried. Spaghetti is cooked by boiling the pasta in salted water until soft. The consistency or texture of spaghetti changes as it is cooked. The most popular consistency is al dente which is translated from the Italian as "to the tooth"; that is soft but with texture, sometimes even with bite in the centre. Others prefer their spaghetti fully cooked, which gives it a much softer consistency. The best dried spaghetti is made from durum wheat semolina. Fresh spaghetti should be prepared with grade '00' flour. Inferior spaghetti is often found produced with other kinds of flour, especially outside Italy .
An emblem of Italian cuisine, spaghetti is frequently served in tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other toppings include any of several hard cheeses, such as Pecorino Romano, Parmesan or Asiago. Outside Italy it is often served with meatballs, although that is not a typical Italian recipe.
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Eating
Eating spaghetti with a fork and a spoon is perfectly polite, being the traditional Neapolitan habit. Many other Italians eat it with just a fork like most other Continental dishes.
In parts of the US , a narrow size of macaroni is sold as elbow spaghetti. This is a misnomer, as this product is short and tubular, thus it's not a spaghetti at all.
Spaghettini is a form of pasta that is very much like spaghetti, except a bit thinner.
參考資料:
http://en.wikipedia.org/wiki/Spaghetti#History
http://hk.knowledge.yahoo.com/question/?qid=7006052301179

Spaghetti Bolognaise

Ingredients：
Spaghetti　　　　 1/3 pack
Ground beef $7
Pasta Sauce (small) 1 jar
Onion　　　　　　 1/4 pc
Mushroom　　　　 4 pcs
Sugar　　　　　　 1 tbsp
Butter　　　　　　 1 tbsp
Oil (cooking spaghetti)　　　1tbsp
Salt (cooking spaghetti) 1 tsp

Method：
1.Boil water. Add in the salt, oil and spaghetti. Cook for about 10 minutes until soft.
Stir occasionally, to prevent the spaghetti from sticking together. Drain well and set aside.
2.Chop the onion. Slice the mushroom.
3.Saute the onion with butter. Add in the beef, stir-fry till the beef is done.
Add in the sliced mushroom and pasta sauce. Bring to boil. Season with sugar.
4.Pour the sauce over the cooked spaghetti. Ready to serve.

http://hk.knowledge.yahoo.com/question/?qid=7006112202728

意大利粉的種類繁多，有不同形狀與顏色以供選擇。最普遍的是spaghetti，與spaghetti同類的有扁麵(fettucine)、幼麵(linguine)及特幼麵(angel hair)。而其它形狀有常見的通心粉(macaroni)、直通粉(penne)、螺絲粉(fussili)等。除此之外，更有特別的貝殼粉、蝴蝶粉、字母粉、菠菜意粉、胡蘿蔔意粉、墨汁意粉(squid ink pasta)、麥意粉(wheat pasta)及有餡的意大利雲吞(ravioli、tortellini)。除常見的乾意粉外，還有新鮮製造的fresh pasta，不過價錢約是乾貨的一倍。

意粉的營養

不少人曾問筆者吃飯與吃意粉有何分別？減肥不吃飯只吃意粉會否好些？其實飯與麵條、意粉一樣是碳水化合物食物，其脂肪含量低，只要煮法得宜，均是低脂肪之選。所以，吃白飯、淨麵與淨意粉的熱量相差不遠。但用來做意粉的麵粉通常被強化，當中加入了不少營養素如維他命B雜、鐵、葉酸等，所以比白米飯的營養價值更高。廚師常在煮好意粉後拌入橄欖油以防止它們黏在一塊，以致提高了意粉的脂肪含量。其實在家煮意粉並不用在煮熟後下油，只要在隔去水分後立即與意粉醬混合，便可防止它們黏在一起。

中西意粉的分別

有沒有發覺中國人與西人煮意粉有點不同？不同之處在於中式茶餐廳常將意粉煮得較稔。其實意粉不應煮得太稔，意大利人稱剛剛熟的意粉為"al dente"，應該是有少許硬的。所以下次到西餐廳吃意粉，別以為廚師煮得不夠熟。

意大利粉的種類很多,我們日常吃到的叫speghetti,其實不同顏色及不同
形狀都有,有顏色是混合不同種類的蔬菜,較小的一種都叫Pasta不同形狀

扁意大利麵 Linguine

Linguine可解作「小舌頭」，麵身較扁，適合配搭各種材料。

 意大利麵 Spaghetti

意大利麵的英文名為Spaghetti，與意大利文Spago有關，有「繩索」的意思。意大利麵屬低脂飽肚食物，脂肪含量比一碗飯低。食法有很多，可配搭任何醬料，以及只加牛油或橄欖油進食。

 天使麵 Angel Hair Pasta

意大利文為Capellini，有「天使頭髮」的意思。天使麵的麵身幼細，入口爽，較適合用清淡的醬汁煮，也可乾炒或放湯。

 長通粉 Penne Rigate

長通粉呈短管狀、切成斜角，適合用濃味肉汁烹調。麵的中心充滿肉汁，味道很好。

 螺絲粉 Fusilli

肉醬是扭紋形的螺絲粉的最佳配搭，入口有「啖啖肉」的感覺，常用在沙律中。

 闊麵 Lasagna

闊麵較闊身，多配上肉醬製成千層麵。

 意大利雲吞 Ravioli

意大利雲吞包有餡料，新鮮製造的意大利雲吞最好即日食用，不宜儲存太久。

 墨魚汁麵 Squid Ink Tagliatelle

墨魚汁麵顏色深黑，具豐富蛋白質和氨基酸，能促進新陳代謝及發育，增強免疫力。

 蝴蝶粉 Farfalle

Farfalle有「蝴蝶」的意思，因為呈蝴蝶形狀而得名。蝴蝶粉可配肉汁或蔬菜汁﹔麵身多摺痕，以更易沾上湯汁，倍添滋味。

煙斗粉 Pipe Rigate

 煙斗粉適合與肉汁一起烹調。

(11) 闊條麵 Fettuccine

闊條麵較扁身、呈絲帶形狀，特徵是捲曲成雀巢形狀