Any discussion about Italian food in China is bound to curtail into how pasta originated in China over 4,000 years ago[*]. I would say the Chinese have perfected the noodle over years of trial ‘n error, mostly due to their choice of seasonings. (My favorite Chinese noodles to this day are from the north and are pulled thick just prior to being tossed in a savory broth or pan-fried with seafood.)
Getting back to Italia, and the point of my post today, I’d like to show off my new preference for the decades-old family tradition of “Monday Night S’ghetti!” Like with many of the meals I cook I highlight portion control, so you’ll often just need cereal bowls instead of plates. Also, chopsticks are useful in order to take smaller bites and to drain excess oil from your food.
Continue reading The Italian Noodle Finally Comes Home