Question

帮忙翻译一下

意大利面的由来

关于意大利面条的起源，有说是源自古罗马人，也有的说是由马可-波罗从中国经由西西里岛传至整个欧洲的讲法。
最早的意大利面约成型于公元13至14世纪，跟现在我们所吃的意大利面最像。到文艺复兴时期后，意大利面的种类和酱汁也随着艺术逐渐丰富起来。
食用面团最初出现时的制造方法是将面粉团压成薄纸状，然后覆盖在食物上，放入焗炉内烹煮食用。其后，人们想到将面团切成小块状或条棒状的细长面条，而阿拉伯人更想到了将面条风干储存的做法。
西红柿的出现及随后的品种改良，在意大利的拿坡里首次被人用作酱汁搭配面条，从此令面条大受欢迎，甚至连皇室贵族也被受吸引。正宗的意大利粉是由铜造的模子压制而成，由于外型较粗厚而且凹凸不平，表面较容易黏上调味酱料，令吃起来的味道口感更佳。
意大利南部的人喜爱食用干意粉，而新鲜意粉则在北部较为流行。一般来说，意粉多用作头菜，海鲜意粉配以白酒，而酱料浓的则配红酒。

从以上来看，烹调一道意大利面的选择项目，包括使用什么面、煮多少时间、搭配的食材、用哪种酱料，以及色相想呈现何种样貌，比如：想来一盘最有意国相的红、白、绿三色国旗面，可由酱和面条的颜色来搭配......等等，每一项细节都在个人手艺，极尽花哨之能事。当然，好吃还是重要的，意大利面花费不多但却是很像样的欧洲美食，可以由喜爱开始，再试着亲手做做看，然后从食物里体验不同的异国风味、异样风情！

Answer 1

The origin of Italy

Italian noodles on the origin, said to be derived from ancient Rome, and some are said to be from Mark - from China via the Baltic Sicily spread to Europe as a whole herring.
Some of the earliest forming Italy in the year 13 to 14 century, we now eat with the most like Italy surface. After the Renaissance, Italy surface types and sauces also gradually enriched with the arts together.
Consumption initially appear dough manufacturing method is to pressure corporations into flour Tissues were then covered in food, cooking food Add焗furnace. Since then, people will think of dough and cut into small block of the rod or the slender noodles, and the Arabs will be more thought of dried noodles storage practices.
The emergence of tomato varieties and the subsequent improvement of the拿坡里the first time in Italy was used as sauces with noodles, noodles from the popular, and even by the royal family and nobles were also attracted. Authentic Italian powder is made from copper mold from repression, but because of rugged appearance coarse thick, sticky surface more easily on the seasoning sauce, the flavor of the food taste better together.
The popular southern Italy Italian food dry powder, and fresh powder in northern Italy more popular. Generally, the first Italian dishes for more powder, seafood The Spaghetti supported liquor, and the sauce is thick with the red wine.

From the above, together with Italian cooking surface options, including the use of what, how much time cooking, mix the ingredients with which sauces, and the hue of the face to show, for example: come to think of a country with the most potential the red, white, green color of the national flag may be the color of sauce and noodles to match ...... and so on, every detail in the personal skills, the best ofcapabilities. Of course, tasty or important, Italy face inexpensive but very decent European cuisine, by the beginning of love, then try to personally turn, and then food in the exotic experience different flavor, strange customs!

Answer 2

意大利面叫Pasta。

真够难翻译的。不过我现在要下班了，先给你我目前现在翻译出来的。后面的回头再翻译，如果你还没选的话。

The origin of Pasta

About pasta’s origin, someone said it started from Ancient Rome, and some others said that Marco Polo brought it from China via the Sicily to Europe.

The earliest pasta was formed in 13 to 14 century. It is the most similar one with what pasta we eat now. After the Renaissance, there are more types of pasta and sauces enriched.

Answer 3

About the Italian noodles origin, has said was the source since old times the roman, also some saying were pass on by Mark - Polo from China by way of Sicily to the entire Europe's viewpoints.
The earliest Italian surface reduction to in the A.D. 13 to 14 centuries, the Italian surface which we eats with the present most looks like.After the Renaissance time, the Italian surface type and the meat juices cooked in soy bean sauce also gradually enrich along with art.

Answer 4

全部是。。。。，意大利面有专有的词汇，拜托

Answer 5

Italian surface origin

About the Italian noodles origin, has said was the source sinceold times the Roman person, also some saying were pass on by Mark -Polo from China by way of Sicily to the entire Europe's viewpoints.
The earliest Italian surface 约成 to the A.D. 13 to 14 centuries,the Italian surface which we eats with the present most likes. Afterthe Renaissance time, the Italian surface type and the meat juicescooked in soy bean sauce also gradually enrich along with art.
Edible 面团 appears at first when the manufacture method is 团压becomes the bread flour the flimsy shape, then the cover on food, putsin □h in the stove to boil boils edible. After that, the peoplethought slivers 面团 small massive or the strip clavate tall andslender noodles, but the Arab has thought the noodles air seasoningstorage procedure.
Tomato's appearance and the afterwards improvement of varieties, takein the slope in Italy to serve as by the person the meat juices cookedin soy bean sauce to match for the first time the noodles, from thistime on is greatly received the noodles welcome, even links theimperial family aristocrat also to receive attracts. The orthodoxschool Italian powder is the mold which makes by the copper suppressesbecomes, because outlook thicker moreover uneven, the surface iseasier to mount the m.s.g material, the flavor feeling in the mouthwhich the command eats is better.
South Italy's people like edible do the spaghetti, but the freshspaghetti is popular in north. Generally speaking, the spaghettimultipurpose foreman vegetable, the seafood spaghetti matches by thewhite liquor, but the sauce material is thick matches the red wine.

Looked from above that, the cooking Italy surface choice project,including does use any surface together, boils the food material,which kind of sauce material with which how much time, matches, aswell as the appearance wants to present what kind 样貌, forinstance: Wants red to come most intends the country, to be white, thegreen tricolor national flag surface, may matches by the sauce and thenoodles color..... Each detail all in individual craftsmanship, tothe utmost gaudy strong point. Certainly, delicious or important, theItalian surface expenditure are not many but actually is the verypresentable European good food, may start by the affection, againtries personally does looked, then experiences the different foreignland flavor, the unusual character and style from food!

Answer 6

叽里呱啦