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It is one of the Macaroni Produst. It is shaped like rice grains and is very cute. However, it feels more difficult to cook than other Italian heart pasta, pasta and conch powder. It has a big middle and pointed ends, and the belly is relatively round and thick, so it needs to be cooked longer. I used my favorite large enamel cast iron pot and soup to cook it. The soup seeped into the particles, and with the addition of external seasonings, it was beautiful and delicious. In a family that often eats Tang cuisine, it occasionally comes up with new ideas and adds a lot of fun. Little friends will also like it.
