However the name came about, macaroni eventually, and happily, met its famous culinary match.

总之，这个名字产生了，通心粉这个有名的名字终于出现了。

In Forme of Cury, a 14th century cookbook written by King Richard II's chefs, a recipe for ‘makerouns' calls for grated cheese and melted butter layered between the pasta.

14世纪，理查德二世的厨师们写的一本名为《烹饪的方式》的食谱书中，一种名为makerouns的菜肴是在意大利面之间夹上磨碎的奶酪和融化的黄油。

Another version of macaroni and cheese can be found in the classic roman dish cacio e pepe.

通心粉和奶酪组合的其它版本还有经典的罗马菜肴，黑椒奶酪意面。

It's name translates to cheese and pepper, and that's a fairly comprehensive list of all its ingredients, alongside some starchy pasta cooking water and the pasta itself, which is traditionally tonnarelli.

它的名字直译是奶酪和胡椒，一个相当完整的配料清单，还配有一些煮淀粉意大利面的汤和意大利面，也就是传统的意式粗面。

I am now quite hungry, so it might be a good time to ask: what's your favorite pasta dish?

我现在饿了，所以是时候问一问：你最喜欢的意大利面是什么？

Mine's carbonara.

我最喜欢培根蛋酱意大利面。

Just anything carbonara, or even carbonara-adjacent.

任何培根蛋酱意大利面我都喜欢，甚至是和它类似的。

Let us know yours in the comments so we can all get inspired to eat too many carbs tonight.

在评论中说出你的想法，这样我们都可以获得启发，今晚多吃几盘碳水化合物。

And for breakfast tomorrow probably.

明天早餐也是。

Back to tonnarelli: it looks a bit like spaghetti, but it generally has squared off, rather than rounded edges.

让我们回到意式粗面：它看起来有点像意大利面，但通常是方形的，不是圆形的。

De Cecco, an international pasta producer originally from the Abruzzo region of Italy, east of Rome, calls tonnarelli "the [Lazio] version of Maccheroni alla Chitarra".

De Cecco是一家国际意大利面生产商，来自罗马以东的阿布鲁佐地区，他将意式粗面称为“[拉齐奥大区]版的琴弦面”。

A chitarra is a device used to make pasta.

琴弦面是一种用来做意大利面的工具。

It translates to "guitar," and if you look at one you'll see why.

翻译过来就是“吉他”，如果你看一看它的样子，就会明白为什么叫这个名字。

Its many wires make it look just about ready for the most ambitious Van Halen cover band ever, but they're actually used to push thin sheets of raw pasta dough through, cutting the flat sections into thin strips in the process.

它有许多根线，看起来像是为有史以来最有雄心的范·海伦乐队的表演做好了准备，但它们实际上是用来擀生意大利面团，在这个过程中将扁平的薄片切成细条。

What about our misbegotten macaroni from earlier, stroncatura?

那我们之前做的怪异的通心粉stroncatura呢？

Well, it was originally made by sweeping up scraps from pasta factory floors and turning them into dough.

它最初是意大利面工厂地板上清扫出来的碎屑制成面团后做成的。

The resulting product had a sour taste and a porous surface that was perfect for clinging to pasta sauce.

由此制作出的产品有酸味且表面多孔，非常容易粘上意大利面酱。

It was also essentially impossible to regulate - because its composition was determined by whatever scraps were collected from the factory floor on a given day, they could contain whole wheat flour, rye, semolina - authorities worried about a lack of consistency and questionable hygiene.

它的成分也基本上无法规范——因为它的成分是由特定日期从工厂车间收集的边角料的成分决定的，所以它可能是全麦面粉、黑麦、粗面粉制成的——当局担心产品制作缺乏统一性，以及存在令人堪忧的卫生问题。

This meant that for years, the only way to get stroncatura was to buy it off the black market.

这意味着多年来，获得stroncatura的唯一方法是从黑市上购买。

By the way, if you haven't seen our episode about the history of ramen, check it out to learn the yakuza crime syndicate's role in making illegal bowls of noodle soup available.

顺便说一句，如果你还没有看过我们关于拉面历史的一集，那就来看一看，了解黑帮犯罪集团在提供非法拉面上扮演了什么角色。

Sorry for the self-promotion, but how many chances am I gonna get to throw from one instance of black market wheat noodles to another?

在这里打广告很抱歉，但我能有多少从小麦面条黑市提到另一个黑市的机会？

Anyway: today, stroncatura is made in much cleaner conditions.

无论如何：现在，stroncatura是在更卫生的条件下生产的。

Manufacturers use the part of the wheat grain with the most fiber to recreate the dark color, while a bronze mould called a die gives it that uneven surface.

生产商使用小麦籽粒中纤维最多的部分来再现它的深色，而用一种青铜模具能还原其表面的凹凸不平。

Once the dirt was removed from the equation, both Italy's government and its Michelin-starred chefs could get on board.

一旦将污物从stroncatura的配方中移除，意大利政府和米其林星级厨师就都可以参与进来。

The origins of many older pasta shapes are hard to trace.

许多较古老的意大利面很难追溯起源。

Both Bologna and Modena lay claim to tortellini, but no one really knows where the stuffed, ring-shaped pasta comes from.

博洛尼亚和摩德纳都声称自己是意大利饺子的起源，但没有人真正知道这种带馅的环状意大利面是从哪里来的。

According to one legend, the recipe was created by an innkeeper from Castelfranco Emilia, an Italian town that sits between Bologna and Modena.

根据一个传说，意大利饺子食谱是由位于博洛尼亚和摩德纳之间的意大利小镇艾米利亚堡的一位旅馆老板发明的。

When the Roman goddess Venus checked into his inn one day, you know, as Roman goddesses are wont to do, the innkeeper spied on her through the keyhole in her door and caught a glimpse of her navel.

就像罗马神话中的神经常做的那样，罗马神话中的女神维纳斯有一天入住了这位旅馆老板的店，老板通过维纳斯门上的钥匙孔窥探她，并瞥见了她的肚脐。

The sight inspired him to rush to the kitchen and invent the belly-button shaped dumpling now known as tortellini.

这一景象让他大受启发，他冲进厨房，发明了肚脐形状的饺子，也就是现在的意大利饺子。

Here's hoping the true origin story is not nearly as creepy.

希望真实的起源不会那么可怕。