The authentic ingredients includepasta.An important factor for achieving good texture.In addition, the sauce used to toss pasta is also relatively crucial.Generally speaking, pasta sauces are mainly divided into red sauce (Tomato Sauce),green sauce (Pesto Sauce),white sauce (Cream Sauce), andblack sauce (Squid-Ink Sauce).Red sauce is primarily made from tomatoes and is the most commonly seen.Green sauce is made from basil,pine nuts,olive oil, etc.,and its taste is relatively unique and rich.White sauce is mainly made from unsalted butter,used primarily for baked pastas, lasagna, and pasta with seafood.Black sauce is made from squid inkand is mainly used to accompany seafood pastas such as squid.The type of flour used for making Italian pasta differs from the one we use in China,as it uses a "hard durum wheat",which makes the pasta firm even after long cooking, which is its biggest difference.Authentic Italian pasta should have a good chewiness, meaning it is cooked to be slightly underdone with a bit of hardness when bitten, a state that Chinese people used to flat noodles might find unfamiliar.The key point in cooking the pasta is to add a small spoonful of salt to boiling water, about 1% by volume of the water,

otherwise, the noodles will only taste on the surface and be flavorless inside, making them unappetizing.Adding salt also makes the pasta firmer and more elastic in texture.Another trick is that after cooking, if you want to keep the pasta al dente, do not rinse it with cold water,but instead mix it with a little olive oil.If cooked pasta is left unused, it can be mixed with olive oil and allowed to air dry before refrigeration.It will taste only of the surface when eaten, and will be flavorless and unenjoyable when you bite into it.Of course, adding salt can also make the noodles firmer and more elastic. Another trick is — after blanching, if you want to keep the noodles chewy, do not use cold water; instead, mix in a little olive oil.If leftover cooked noodles are not used up, they can be mixed with olive oil, slightly dried, and stored in the refrigerator.