A. 我有一個筆友,他來自義大利,他喜歡練功夫和游泳,他喜歡吃義大利面用英語怎麼
回答和翻譯如下：
我有一個筆友,他來自義大利,他喜歡練功夫和游泳,他喜歡吃義大利面。
I have a pen friend. He is from Italy. He likes practicing kung fu and swimming. He likes eating spaghetti.
B. 義大利面英文介紹
History of Pasta
Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians have immigrated they have brought their pasta and so today it is basically an international staple. Unlike other ubiquitous Italian foods like Pizza and tomato sauce, which have a fairly recent history pasta may indeed have a much older pedigree going back hundreds if not thousands of years. To begin to unravel the long an often complex world of pasta we have to look at its origins and some of the myths surrounding this now worldwide food.
Many schoolchildren were taught that the Venetian merchant Marco Polo brought back pasta from his journeys in China. Another version states that Polo discovery was actually a rediscovery of a foodstuff that was once popular in Italy in Etruscan and Roman times. Well Marco Polo might have done amazing things on his journey but bringing pasta to Italy was not one of them, it was already there in Polo's time. There is some evidence of an Etrusco-Roman noodle made from the same rum wheat as modern pasta called "lagane" (origin of the modern word for lasagna). However this food, first mentioned in the 1st century AD was not boiled like pasta, it was cooked in an oven. Therefore ancient lagane had some similarities, but cannot be considered pasta. The next culinary leap in the history of pasta would take place a few centuries later.
Pasta Today
It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large rum wheat proction of the country; therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass proction to fill a huge worldwide demand. And while pasta is made everywhere the proct from Italy keeps to time-tested proction methods that create a superior pasta.
Dried Pasta
There are roughly 350 different shapes and varieties of dried pasta in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means "butterfly"), to unique shapes like tennis rackets (racchette). Many, but not all of these types are usually available wherever pasta is made. By Italian law dried pasta must be made with 100% rum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However there are two factors in dried pasta from Italy that make it typically better than most other procts: extrusion and drying methods.
Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created ring the extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. These molds, while expensive and prone to wear are favored for making the best dried pasta. However most procers worldwide use steel molds that proce pasta that is too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are starting to use the older style copper molds.
After the pasta is cut it must be dried using a process of specific temperature and time. This is another area where mass proced pasta falls short of good Italian pasta made the correct way. The mass proced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature. It is after the pasta is fully dried that it is packaged. The result is a proct with a much better mouth-feel, quicker cooking time, and superior sauce holding noodles.
C. 裝B必備，這些義大利面用英文到底怎麼說
很多人會回答你：spagetti，而我覺得應該是pasta。
spagetti: 通心粉，pasta: 義大利麵食，簡稱意麵。spagetti只是pasta的一種。特別是如果你吃到的pasta不是空心的那種（即：通心粉），那麼你的裝逼也就失敗了。
D. 義大利面用英語怎麼說
義大利面，也被稱為意粉，是西餐正餐中最接近中國人飲食習慣的面點。那麼你知道義大利面用英語怎麼說嗎?下面來學習一下義大利面的英語知識吧。
義大利面的英語說法
spaghetti
pasta
Italy face
義大利面的相關 短語烘烤義大利面 Chesee spaghetti
義大利面醬 pasta sauce ; Sauce ; Tomato Paste ; Italian pasta sauce
西紅柿義大利面 Spaghetti with Tomato Sauce
煙花女義大利面 Pasta alla Puttanesca
完美義大利面 perfect pasta
番茄義大利面 Spaghetti with tomato sauce
經典義大利面 classic Italian noodles ; Classic pasta ; Classic Italy
臘肉炒義大利面 dried meat fried pasta ; Fried bacon pasta ; Bacon fried Italy
義大利面的英語例句1. I drain the pasta, then I share it out between two plates.
我將義大利面濾干，然後平分到兩個盤子里。
2. He began to feed in the spaghetti, carefully separating the strands.
他開始放入義大利面，小心翼翼地將面一縷縷分開。
3. Drain the pasta as soon as it is cooked.
義大利面煮熟以後立即將水瀝干。
4. He used to cook up great cauldrons of pasta.
他以前常常煮幾大鍋的義大利面。
5. Serve hot, with pasta or rice and French beans.
趁熱和義大利面或米飯以及四季豆一起端上桌。
6. They helped themselves from a large dish of pasta.
他們從一大盤義大利面中取一些吃。
7. Cook the pasta in a large pan of boiling water.
在一大鍋沸水中煮義大利面.
8. Is the spaghetti ready yet, Dad?
爸爸,義大利面好了 嗎 ?
9. Drain the pasta well, arrange on four plates and pour over the sauce.
將義大利面中的水分濾干，放在4個盤子里再淋上調味汁。
10. Making pasta by hand with a rolling pin can be a real chore.
用擀麵杖擀義大利面會是個非常枯燥乏味的活兒。
11. Waiters glide between tightly packed tables bearing trays of pasta.
侍者們端著一盤盤義大利面在擁擠的餐桌之間自如穿行。
12. People served a spaghetti supper in the parish house.
人們在教堂交誼廳吃義大利面晚餐.
13. OK , well, if you want a good grade, you're gonna Iook past the spaghetti.
很好, 如果你要高分, 你要試著不去想義大利面.
14. Jessica: Well, you know how much I like pasta.
潔西卡: 唉唷, 你知道我多愛吃義大利面啊.
15. It's a tiring day, time to eat. We ate pasta somewhere nearby.
走了一整天, 也是時候吃東西. 我們在附近吃義大利面.
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