用英文怎么介绍意大利面的吃法？
英文介绍意大利面的吃法
Pasta should be eaten gracefully, as opposed to instant noodles and noodles, which can be served with soothing music and tipsy wine.
Thick tomato paste is poured into the noodles from a bowl, and the pasta is usually served on a plate.
The tomato paste is blended into the noodles with chopsticks so that each noodle can be coated with the sweet smell of tomatoes.
a lot of people will also match the West Blue Flower as a Garnish, red and green, do not have a flavor.
汉语翻译
意大利面的吃法要优雅，有别于泡面和面条，优雅的面配上婉转的音乐和微醺的红酒，这样吃意大利面才能让人心旷神怡。
浓郁的番茄酱从碗里倒入面条上，一般以盘子盛放意大利面，通过筷子搅拌将番茄酱和面条充分的融合，使每根面条都能沾上番茄的甜香，很多人还会配上西蓝花作为配菜点缀，红配绿，别有一番风味。
写作思路：从“介绍”的写作目的、素材为“意大利面”的中心主旨入手，以使文章中心思想鲜明、深刻地表现出来，重点介绍种类和大致食用方法，正文：
There are many shapes of spaghetti, which can be roughly divided into three types according to shape and taste: long noodles, short noodles and egg noodles.
意大利面有很多种形状，根据形状和口味大致可分为三种：长面、短面和鸡蛋面。
What we see most on weekdays is long noodles, which are more like Chinese noodles; According to different shapes, short faces have many names, including tubular face, pen tip face, shell face, spiral face, butterfly face, etc. Egg noodles are noodles made by kneading wheat flour and eggs, which are more elastic and taste.
我们平日里见到最多的就是长面，比较像中国面条；根据形状的不同短面有众多名称，包括管状面、笔尖面、贝壳面、螺旋面、蝴蝶面等；鸡蛋面是小麦粉加鸡蛋揉制而成的面条，更富弹性和口感。
The sauce and ingredients with each noodle are also different. The long noodles will be matched with thinner sauce or olive oil, and with mushrooms or cuttlefish, clams, squid and other seafood;
搭配每种面条的酱汁和配料也有所区别，长面会搭配薄一些的酱汁或橄榄油，搭配香菇类或墨鱼、蛤蜊、鳕鱼等海鲜；
Short noodles will be served with thicker sauce. Different pasta tastes in different ways:
短面会搭配厚一些的酱汁。不同的意大利面吃起来也有一些不同的方法：
When eating pasta like noodles, you should roll the noodles slowly with a fork and send them to your mouth. The easiest way is to roll the noodles with a spoon and a fork in your right hand, turn the noodles around the fork and roll them into a small bundle.
At the same time, hold the fork with a spoon in your left hand for fixing, roll the noodles and send them to your mouth. Be careful not to roll too much at a time, just enough to eat it in one bite.
像面条一样的意大利面，在吃的时候应当用叉子慢慢将面条卷起来送入口中，最容易的方法则是用勺子配合叉子来卷面条，右手持叉将面条转圈，使面条围绕叉子卷成一小束，同时左手用勺顶住叉子起固定作用，把面卷起来，送到口中。注意一次不要卷太多，足够一口吃下则可。
While many believe that spaghetti (or even pasta in some accounts) originated in China (where long thin noodles have a lengthy history), some now assert that the reading of a lost Marco Polo manuscript which led to this belief, was in fact an inaccurate Latin translation. Historically people in Italy ate pasta in the form of gnocchi-like dumplings – pasta fresca eaten as soon as it was prepared. It has now been asserted that the Arabs who populated Southern Italy (around the 12th Century) were the first to develop the innovation of working pasta from grain into thin long forms, capable of being dried out and stored for months or years prior to consumption. Legend has it that Cicero, the famous Roman orator was fond of "laganum", an ancient tagliatelle. The Saracens, originally from North Africa, invaded southern Italy in the 9th century and occupied Sicily for 200 hundred years. Pasta is now associated with Italians as a whole. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.
意大利面的起源
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。
意大利面的世界就像是千变万化的万花筒，数量种类之多据说至少有500种，再配上酱汁的组合变化，可做出上千种的意大利面料理！
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。
除了原味面条外，其他色彩缤纷的面条都是用蔬果混制而成的，如：番红花面、黑墨鱼面及蛋黄面等。
意大利面的酱料基本来说可分为红酱和白酱，红酱是用番茄为底的红色酱汁，白酱则是由面粉、牛奶及奶油为底的白酱汁，此外，还有用橄榄油调味的面和用香草类调配的香草酱。
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。
英文翻译为：The origin of pasta
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.
Italy face of the ever-changing world like a kaleidoscope, reportedly as many as the number of species at least 500 kinds image of a combination of changes in sauces can be made on the thousands of Italian fabrics rationale!
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.
Apart from the original flavor noodles, the other colorful noodles are mixed with vegetables and fruit from the system, such as: Crocus sativus L. face, black cuttlefish noodles and egg yolk surface, and so on.
Italy face the sauce, can be divided into the basic red sauce and white sauce, red sauce at the end is used as a red tomato sauces, white sauce is from flour, milk and butter at the end for the white sauces, in addition, also the usefulness of olive oil flavored with vanilla and the vanilla sauce category deployment.
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.
Creamy and smoky pasta such as Fettuccine al Pollo goes well with young and oaky Chardonnay. Stone fruits, oak, citrus pair well with creamy and rich pasta, this is like having sex on the table, simply affectionate and pure entertainment.
