義大利面英語作文

Ⅰ 義大利面各種面的英文名

義大利面主要分這么幾類：除實心粉spaghetti外，還有通心粉macaroni，寬面條lasagna，細長面條tagliatelle，細線狀的細面vermicelli以及包肉餡的小方塊形義大利面餃ravioli。下面就是義大利面的種類的詳細介紹。

1、斜管面(Penne)：Penne其斜口處類似鵝毛筆筆尖的造型，中空部分與表面淺刻紋可吸附水分較多的醬汁，特別適合搭配番茄面醬或意式肉醬。煮熟時間：6～8分鍾。

2、面片(Lasagna)：通常為新鮮麵皮，中間夾入絞肉餡、乳酪或是蔬栗餡層層疊起而成，大多為方形，通常以烤方式料理。煮熟時間：5～7分鍾。

3、尖頭梭面(Pici)：很手工感的賣相，因為實心，所以口感筋道。一般先煮熟，再配以羊肉、牛肉、鴨肉等肉醬類稠汁。煮熟時間：7～10分鍾。

4、天使的發絲(Anclle Hair)：猶如面線般的Anqle Hair，以搭配較清談或是較稀的醬汁較為適合，比較不易因吸附太濃郁的面醬而顯得口感較膩。煮熟時間：5～7分鍾

5、螺旋面(Fusil Ji)：其螺旋形狀的面紋易於沾附面醬，搭配濃郁醬汁如奶油乳酪醬或肉醬最為適宜。煮熟時間：8～10分鍾。

6、長形義大利面(Pasta Lunga)：最常被使用的面條種類，如Spaghetti，分有15、16、18厘米粗細的面條，常用來搭配番茄口味的面醬。煮熟時間：8～10分鍾

7、小貝殼面(ShellS)：較為細致的小貝殼面可用來料理面條湯，或是用於意式油醋醬汁的沙拉中。煮熟時間：8～10分鍾。

8、義大利水管面(Macaroni)：由於其空心的造型與表面條紋可沾裹濃厚的面醬，通常配以乳酪且適合烤食。煮熟時間：8～10分鍾。

9、粗管面(Rigatoni)：大號管面厚，體積大，所以嚼勁大，適宜同時配以葷素食材，澆魚汁非常出色。煮熟時間：10～12分鍾。

10、傳統寬面(Pappardelle)：義大利人在家中最為常做的自製寬面，適合各種醬汁來烹飪。它與牛肝菌等菌類搭配尤其能突顯菇類香味。煮熟時間：8～10分鍾。

(1)義大利面英語作文擴展閱讀：

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。義大利面條有很多種類，每種都有自己的名稱，長短有差，其空心的種類被部分漢語使用者稱為通心粉。

關於義大利面條的起源，有說是源自古羅馬，也有的說是由馬可·波羅從中國經由西西里島傳至整個歐洲的講法。

作為義大利面的法定原料，杜蘭小麥是最硬質的小麥品種，具有高密度、高蛋白質、高筋度等特點，其製成的義大利面通體呈黃色，耐煮、口感好。

義大利面構成

1、面團

食用面團最初出現時的製造方法是將麵粉團壓成薄紙狀，然後覆蓋在食物上，放入焗爐內烹煮食用。其後，人們想到將面團切成小塊狀或條棒狀的細長面條，而阿拉伯人更想到了將面條風干儲存的做法。

除了原味面條外，其他色彩繽紛的面條都是用蔬果混制而成的，如：番紅花面、黑墨魚面及蛋黃面等。

義大利南部的人喜愛食用干意粉，而新鮮意粉則在北部較為流行。一般來說，意粉多用作頭菜，海鮮意粉配以白酒，而醬料濃的則配紅酒。

2、醬料

正宗的原料是義大利面具有上好口感的重要條件。除此之外，拌義大利面的醬也是比較重要的。

義大利面的醬料基本來說可分為紅醬和白醬，紅醬是用番茄為底的紅色醬汁，白醬則是由麵粉、牛奶及奶油為底的白醬汁，此外，還有用橄欖油調味的面和用香草類調配的香草醬、青醬(Pesto Sauce)，和黑醬(Squid-Ink Sauce)。

紅醬是主要以番茄為主製成的醬汁，目前是見得最多的。

青醬以羅勒、松子粒、橄欖油等製成的醬汁，其口味較為特殊與濃郁。

白醬以無鹽奶油為主製成的醬汁，主要用於焗面、千層面及海鮮類的義大利面。

黑醬是以墨魚汁所製成的醬汁，其主要佐於墨魚等海鮮義大利面。

而義大利面用的麵粉和我們中國做面用的麵粉不同，它用的是一種「硬杜林小麥」，所以久煮不糊，這就是最大的區別。

Ⅱ 義大利面的英文簡介

pasta 主要指通心粉及面條；spaghetti 是指義大利細面條;造型有時很有趣,bowtie macaroni叫做蝴蝶結通心粉.
Pasta:
made of wheat flour, eggs, and water, often formed into shapes and dried and used in a variety of recipes after being boiled. A prepared dish containing pasta as its main ingredient.
義大利面製品：
由小麥面、雞蛋和水做成的麵糊或面團，通常加工成一些形狀並烘乾，做熟後可用於種種烹飪 ,
以義大利面製品為主要配料的菜 .
附加：
pasta 義大利面統稱
spaghetti 義大利面條
angel's hair義大利細面條
macaroni 空心面
奶油培根寬面 Fettuccine Carbonara
奶油蘑菇雞面叫做Spaghetti with Chicken Mushrooms
紅酒菌肝面就是Spaghetti with Chicken Livers
蒜香墨魚義大利面Spaghetti with Squids Sauce
肉汁意粉spaghetti with meat sauce
簡介：
Spaghetti is a long, thin form of pasta. It is versatile, popular, and available throughout the Western world. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little strings."
eg.
１．I'd like to have some spaghetti．可指的並不一定非要吃那種細的實心的面條，而是指各種各樣的義大利面條．
２．I』d like to have some noodle.是指日本面或者是中國的面條．

義大利是歐洲第一個吃麵食的國家。十三世紀時馬可波羅從中國傳去制麵食方法後，大受歡迎，特別是實心意粉spaghetti，以其容易烹調，可以配上各種佐料， 很快就風行全國。不過那時沒有刀叉可用，因此吃的都是無湯汁的實心意粉，便於用手抓送入口。

很是受用！ ;p

Ⅲ 做義大利面的過程英語作文

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Ⅳ 義大利面製作過程 英語作文

It is traditionally a staple of Italian cuisine but in modern cookery is used across the globe.
作為極具傳統的義大利美食中的主食，義大利面在現代烹飪領域卻得以在世界各地倍受青睞廣泛運用。
Now the popularity of pasta has been confirmed in a survey which places it as the world's favourite food ahead of meat, rice and pizza.
如今有一項調查證明，在全球最受歡迎的美食榜上，義大利面超過了肉類、米飯和披薩餅，名列冠軍拔得頭籌。
A global survey by Oxfam saw pasta narrowly top the list thanks to its growing popularity in the Americas, Asia, Africa and Europe.
這項由樂施會所進行的全球性的調查中，義大利面成為了最受歡迎的食物，這與其再美洲、亞洲、非洲和歐洲備受追捧的程度不無相關。
Oxfam said the survey of eating habits in 17 countries shows how Western diets have spread across the world.
國際救援機構英國樂施會對17個國家所開展的飲食習慣調查顯示了西餐是如何在世界范圍內傳播擴展的。
Although national dishes are still popular - such as paella in Spain and schnitzel in Germany - pizza and pasta are now the favourite foods of many, with more than half of the countries (nine out of 17) listing one or both in their top three foods.
盡管具有本國特色的菜餚依舊人氣旺盛，例如西班牙的海鮮焗飯和德國的炸肉排，不過披薩餅和義大利面這17個國家中的9個國家的受歡迎程度排到了榜首或前三位。
The exceptions were Tanzania, Russia, Philippines, Pakistan, Mexico, Kenya, India and Ghana.
然而這樣的情形卻沒有發生在坦尚尼亞，俄羅斯，菲律賓，巴基斯坦，墨西哥，肯亞，印度和迦納這些國家裡。
But as a food with around 600 different varieties including popular exports like penne and tagliatelle, pasta reigns supreme thanks to its versatility and specialities.
義大利面種類花樣繁多，例如廣受歡迎長空心粉和擀麵條，一共有將近600種之多，義大利面被廣泛的接受還得意於起做法多樣，以及別有風味。
Pasta ranked as the second most popular food in the UK, behind steak and ahead of chicken.
在英國，披薩餅是排在排名第二最受歡迎的食物，排在牛排之後，領先於雞肉。
Curry, thought by many to be one of the most popular cuisines in Britain, ranked fourth.
咖喱，這種被認為是全英最流行的菜系卻意外的排到了第四。
The survey also highlighted the worldwide popularity for Asian food - Chinese was the second-most popular in Mexico while sushi made the top ten in five countries including the USA and South Africa.
這項研究同樣顯示了世界對於亞洲美食的熱情，中國菜是墨西哥國內第二受歡迎的食物，而日本的壽司在五個國家的榜單上均擠進了前十名，其中還包括了美國和南非這樣的國家。
There were some surprising results as well, with sweet-toothed Australia naming chocolate as its favourite food.
調查結果還有一些令人意外之處，愛吃甜食的澳大利亞人將巧克力評選為了他們最喜愛的食物。
And despite its worldwide dominance in the fast food market for decades, McDonald's ranked a lowly 113 in the list.
盡管佔領了全球的快餐行業市場長達數十年，但麥當勞的排名則為相當靠後的113位。
Its rival KFC did not fare much better, coming in at 107.
競爭對手肯德基的名次也沒好到那去，排在；1107位。
The opinion poll also revealed that the cost of food is a worldwide worry with two thirds saying it is one of their top food concerns.
民意調查還顯示，食

Ⅳ 怎麼吃義大利面的英語作文

義大利抄面條
必備餐具:叉,根據情況還要准備勺和刀.
食用方法:一般意式面條是放在深盤子里食用的,歐洲人一般使用勺和叉,而美國人通常還要加上刀.
義大利人的吃法：只用叉,右手握叉,用叉尖捲起來吃. 另外一種普遍的吃法：左手握勺, 右手握叉,叉尖取少許面條,在勺子里把面條捲成球形,用勺子把面條送入口中食用.

Ⅵ 義大利面英文介紹

[ Raw material ] thin noodles 480g, sausage 65g, eggplant 80g, tomato 65g, persimmon pepper 30g, cowpea 3 0g, onion 65g, salad oil right amount, garlic 65g, the earthen mound compares thousand islands sauces 80g [ manufacture process ] 1. The noodles cooked tomatoes into pieces, good-cheuk 9:20 into 3cm long. 2． The eggplant, the persimmon pepper, cuts Large expanse of, onion cuts the filament, the garlic cuts to pieces, the sausage slivers the slanting block. 3． In the pot puts the oil heats up, the raw material which does well has poured into in the pot the 2nd step fries. 4． Mixes it with the earthen mound compares thousand islands sauces molates

Ⅶ 急求：用英文介紹「義大利面」~~200字左右 ，注意！是介紹義大利面 不是介紹如何做義大利面~~~謝謝親們啦

The orthodox school tomato spaghetti raw material is the Italian mask has the very good feeling in the mouth important condition. In addition, mixes the spaghetti the sauce is also quite important. In the ordinary circumstances, the spaghetti sauce divides into the red sauce (Tomato Sauce), the blue sauce (Pesto Sauce), Bai Jiang (Cream Sauce) and black sauce (Squid-Ink Sauce). The red sauce is mainly the meat juices cooked in soy bean sauce which makes primarily by the tomato, at present sees many; The blue sauce by Luo Le, the loose seed, the olive oil and so on meat juices cooked in soy bean sauce which makes, its taste is more special and is rich; Bai Jiangyi the Wuyan cream makes primarily the meat juices cooked in soy bean sauce, mainly use in the surface, thousand stratification planes and the seafood class spaghetti; The black sauce is the meat juices cooked in soy bean sauce which makes by the sepia juice, it mainly assists in seafood spaghettis and so on sepia. But the spaghetti uses the bread flour and our China make the bread flour which the surface uses to be different, what it uses is one kind 「 hard Du Lin wheat」, therefore for a long time boils does not stick, this is the biggest difference.

Ⅷ 義大利面的英文介紹(50字）

The powder and call of the western species, close to the Chinese diet Yong was on the face of the origin of the Roman also said that the Marco Polo · Sicily from China through the whole of Europe to lecture in the level of legal materials Duran Mak is rigid wheat varieties of high protein high density tendon degrees, the characteristics of the body surface to surface yellow cook i good shape and in addition, the powder is also the snails bend in the butterfly in the shape of a total of 100

Ⅸ 義大利面製作過程英語作文

1. Cook (Boil) the pasta for about 10 minutes and drain.
2. Chop a tomato and an onion and into tiny pieces.
3. Heat wok, add olive oil, add chopped tomato and onion and the pasta.\
4. Add salt and cook for about 3 minutes.

Ⅹ 介紹義大利面```(英語)

給你弄點資料吧 自己看下
Origin of pasta
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 mplings – 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 proction of pasta for the Italian market.

義大利面的起源
關於義大利面條的起源，有說是源自古羅馬人，也有的說是由馬可-波羅從中國經由西西里島傳至整個歐洲的講法。

義大利面的世界就像是千變萬化的萬花筒，數量種類之多據說至少有500種，再配上醬汁的組合變化，可做出上千種的義大利面料理！

最早的義大利面約成型於公元13至14世紀，跟現在我們所吃的義大利面最像。到文藝復興時期後，義大利面的種類和醬汁也隨著藝術逐漸豐富起來。

食用面團最初出現時的製造方法是將麵粉團壓成薄紙狀，然後覆蓋在食物上，放入焗爐內烹煮食用。其後，人們想到將面團切成小塊狀或條棒狀的細長面條，而阿拉伯人更想到了將面條風干儲存的做法。

西紅柿的出現及隨後的品種改良，在義大利的拿坡里首次被人用作醬汁搭配面條，從此令面條大受歡迎，甚至連皇室貴族也被受吸引。正宗的義大利粉是由銅造的模子壓制而成，由於外型較粗厚而且凹凸不平，表面較容易黏上調味醬料，令吃起來的味道口感更佳。

除了原味面條外，其他色彩繽紛的面條都是用蔬果混制而成的，如：番紅花面、黑墨魚面及蛋黃面等。

義大利面的醬料基本來說可分為紅醬和白醬，紅醬是用番茄為底的紅色醬汁，白醬則是由麵粉、牛奶及奶油為底的白醬汁，此外，還有用橄欖油調味的面和用香草類調配的香草醬。

義大利南部的人喜愛食用干意粉，而新鮮意粉則在北部較為流行。一般來說，意粉多用作頭菜，海鮮意粉配以白酒，而醬料濃的則配紅酒。

英文翻譯為：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 graally 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.