List of noodles

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Various noodles commonly found in Southeast Asia Noodle.jpg
Various noodles commonly found in Southeast Asia
Misua noodle-making in Lukang, Taiwan Misua noodle making Taiwan.jpg
Misua noodle-making in Lukang, Taiwan

This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

Contents

Noodles

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Fideo is a type of pasta commonly used in soups Fideo (coiled vermicelli).JPG
Fideo is a type of pasta commonly used in soups
Thai rice noodles Khanom Chin - Thai rice noodles.JPG
Thai rice noodles
Commercial thin spatzle Spatzle mit etwas Butter.jpg
Commercial thin spätzle

Chinese noodles

Cellophane noodles Dongfen.JPG
Cellophane noodles
Shrimp roe noodles ShrimproeCloseup.jpg
Shrimp roe noodles
Rice vermicelli Rice vermicelli.jpg
Rice vermicelli

There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.

Hong Kong

Indian

Filipino

Indonesian

Japanese

Fresh ramen Fresh ramen noodle 001.jpg
Fresh ramen
Slicing soba noodles as part of its preparation at the Kanda Matsuri Preparing Soba 06 cutting.jpg
Slicing soba noodles as part of its preparation at the Kanda Matsuri

Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. [2]

Korean

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon (cf. mien) in Sino-Korean vocabulary.

Malaysian

Wonton noodles HK Sai Ying Pun Centre Street Yun Tun Wonton noodle July-2012.JPG
Wonton noodles

Thai

Vietnamese

Dried banh pho Pho rice noodle PC210323.jpg
Dried banh pho

Italian

TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Barbine Thin strands, often coiled into nestsLittle beards [3] Barbina
Bavette Bavette side.png Narrower version of tagliatelleBibs [4] Baverine, bavettine, lasagneddi (in Sicily) [5] Liguria [5]
Bigoli Bigoli2.jpg Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. [6] From bigolaro, the pasta press used to make bigoli [7] Fusarioi [6] Veneto [6]
Bucatini Bucatini.jpg Thick spaghetti-like pasta with a hole running through the centerHollow straws [4] Translated from Italian : buco, meaning "hole", and Italian : bucato, meaning "pierced".Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati [8] [9] Lazio [6]
Capellini Capelli angelo.jpg Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.Thin hair, little hair [3] Angel Hair, [10] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi [9] [11] Liguria [6]
Fedelini Fedelini.jpg Very thin spaghetti [12] Little faithful onesNaples, Genoa and Liguria [13]
Fettuccine Fettuccine.jpg Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle [14] Little ribbons: [15] from affettare, "to slice". [14] Lasagnette, fettucce, ramicce, sagne [9] [14] Rome [14]
Linguine Linguine2.jpg Flattened spaghetti Little tongues [4] Bavettine, bavette fini, radichini, linguettine [9]
Lagane [16]
Maccheroni alla molinara Mac Molinara Tomato Sauce.JPG Very thick, long, hand-pulled pasta.The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone Maccheroncini campofilone.jpg Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche [17]
Mafalde Reginette.jpg Long rectangular ribbons with ruffled sides.Named in honor of Princess Mafalda of Savoy [16] [18] Reginette, frese, tagliatelle nervate, [9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini [18] Naples [18]
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle Pappardelle3.jpg Thick flat ribbons [19] of egg-based doughFrom Tuscan papparsi, "to pig out". [20] Papparelle, [9] paparele (Veneto); paspardelle (Marche) [20] Tuscany and northern Italy [20]
Perciatelli Perciatelli.jpg "Virtually identical to bucatini" [21] From perciare, "to hollow"Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni [9] Campania [6]
Pici Pici3.jpg Very thick, irregular and long, hand-rolled pasta. [22] From appiciare, "to stick". [22] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria) [22] [23] Tuscany [22]
Rustiche Rustiche top.jpg Serrated ribbonsliterally the feminine plural of rustico, meaning 'rustic' [24] Apulia
Sagne 'ncannulate Sagne ncannulate pomodoro.jpg Long tube formed of twisted ribbonCaned lasagne
Spaghetti Spaghetti2.jpg A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [25] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [26] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [25] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti [9] [26] Sicily
Spaghetti alla chitarra Spaghetti chitarra.png Square spaghetti, [27] made of egg and flourNamed after the guitar-like device used to cut the pasta, [27] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.Tonnarelli, maccheroni alla chitarra Abruzzo
Spaghettini A slightly thinner version of spaghetti [28] Thin spaghetti [28] Thin spaghetti
Spaghettoni Spaghettoni.jpg A slightly thicker version of spaghetti [26] Thick spaghettiSpaghetti spessi
Stringozzi Stringozzi.jpg Similar to shoelacesShoestring-like, shoelaces [29]
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. [30] The threads (or wool) of God [30] Sardinia [30]
Tagliatelle Tagliatelles2.jpg Ribbons of egg-based pasta. [31] Generally narrower than fettuccine.From the Italian tagliare, meaning "to cut". [31] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia) [9] [31] Emilia-Romagna (part. Bologna) [31]
Tagliolini Taglioni side.png Thinner version of tagliatelle From the Italian tagliare, meaning "to cut".Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) [32] Liguria, Piedmont [32]
Trenette Trenette side.jpg Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side [33] Signorine [9]
Vermicelli Fideo (coiled vermicelli).JPG A traditional pasta round that is thinner than spaghetti. [34] [35] Little worms [4] [36] Campania [6]
Ziti Ziti.jpg Long, narrow hose-like tubes [19] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. [37] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.Bride and bridegroom (ziti is plural) in Sicilian dialect. [37] Boccolotti, zitoni, zituane, candele, ziti candelati [9] [37] Sicily, [38] Southern Italy [37]

See also

Related Research Articles

<span class="mw-page-title-main">Noodle</span> Staple food made from unleavened dough, commonly long and thin

Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine.

<i>Sōmen</i> Type of East Asian noodles

Sōmen, somyeon, or sùmiàn is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.

<span class="mw-page-title-main">Vermicelli</span> Type of pasta

Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker.

<span class="mw-page-title-main">Chinese noodles</span> Noodles in Chinese cuisine

Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.

<span class="mw-page-title-main">Hokkien mee</span> Southeast Asian noodle dish

Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.

<span class="mw-page-title-main">Cellophane noodles</span> Transparent noodle made from starch

Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water. A stabilizer such as chitosan may also be used.

<span class="mw-page-title-main">Mee siam</span> Southeast Asian noodle dish

Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.

<span class="mw-page-title-main">Chinese Indonesian cuisine</span> Cuisine of the people of Chinese Indonesians

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.

<span class="mw-page-title-main">Rice vermicelli</span> Thin dried noodles made of rice

Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.

<span class="mw-page-title-main">Fried noodles</span> Noodle dishes common throughout Asia

Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.

<i>Shahe fen</i> Chinese noodle

Shahe fen (沙河粉), or simply he fen (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, 粿條, is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau, and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao). Shahe fen is often stir-fried with meat and/or vegetables in a dish called chao fen. While chao fen is a transliteration of Mandarin, chow fun from Cantonese is the name most often given to the dish in Chinese restaurants in North America.

<span class="mw-page-title-main">Rice noodles</span> Noodles made from rice

Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.

<span class="mw-page-title-main">Sevai</span> Indian rice noodle

Sevai, also called shavige, saemia(Telugu: సేమియా) and santhakai, is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.

<span class="mw-page-title-main">Korean noodles</span> Noodles in Korean cuisine

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in hanja character. Preparations with noodles are relatively simple and dates back to around 6000 BCE to 5000 BCE in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk, naengmyeon, bibim guksu, kalguksu, kongguksu among others. In royal court, baekmyeon consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi and beef brisk broth, was eaten in court during summer.

<span class="mw-page-title-main">Soto mie</span> Indonesian noodle soup dish

Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.

<span class="mw-page-title-main">Indonesian noodles</span> Indonesian dish

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

<span class="mw-page-title-main">Bihun goreng</span> Southeast Asian fried rice vermicelli dish

Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.

References

  1. ↑ 4,000-Year-Old Noodles Found in China
  2. ↑ Sakui, S. (2009, July 1st). Somen: Chilled, the Japanese Noodles are a Summer Delight. Los Angeles Times. Retrieved January 9th, 2010
  3. 1 2 Cosmo, S. (2017). The Ultimate Pasta and Noodle Cookbook. Cider Mill Press. p. 85. ISBN   978-1-60433-733-4 . Retrieved 30 December 2019.
  4. 1 2 3 4 5 Kostioukovitch, Elena (October 13, 2009). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN   9781429935593 – via Google Books.
  5. 1 2 Zanini De Vita 2009, pp. 117–118.
  6. 1 2 3 4 5 6 7 Hildebrand & Kenedy 2011, p. 28.
  7. ↑ Hildebrand & Kenedy 2011, p. [ page needed ].
  8. ↑ Hildebrand & Kenedy 2011, p. 34.
  9. 1 2 3 4 5 6 7 8 9 10 11 "Pasta-shapes". www.food-info.net. Retrieved 12 November 2017.
  10. ↑ "Pasta Products, Enriched and Whole Wheat, p.2" (PDF).
  11. ↑ Hildebrand & Kenedy 2011, p. 54.
  12. ↑ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN   1452106908
  13. ↑ "Fedelini | Local Pasta Variety From Italy". www.tasteatlas.com. Retrieved 9 February 2021.
  14. 1 2 3 4 Hildebrand & Kenedy 2011, p. 100.
  15. ↑ "The Ministry – Perfect Pasta Shapes – Geometry Of Pasta". Geometry Of Pasta. Retrieved 7 November 2017.
  16. 1 2 Zanini De Vita 2009, pp. 145–147.
  17. ↑ "Maccheroncini di Campofilone: Marche's 600-year-old pasta". Great Italian Chefs. 22 May 2018. Retrieved 29 July 2018.
  18. 1 2 3 Hildebrand & Kenedy 2011, p. 214.
  19. 1 2 Rosso, J.; Lukins, S. (1989). The New Basics Cookbook . Workman Publishing Company. p.  130. ISBN   978-0-89480-392-5 . Retrieved 30 December 2019.
  20. 1 2 3 Hildebrand & Kenedy 2011, p. 184.
  21. ↑ Andrews, C.; Hirsheimer, C.; Batali, M. (2012). Country Cooking of Italy. Chronicle Books. p. pt91. ISBN   978-1-4521-2392-9 . Retrieved 30 December 2019.
  22. 1 2 3 4 Hildebrand & Kenedy 2011, p. 198.
  23. ↑ "Le ricette della tradizione". Umbria tourism (in Italian). Retrieved 19 January 2018.
  24. ↑ "rustiche - Wiktionary". en.wiktionary.org. Retrieved 3 January 2020.
  25. 1 2 Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
  26. 1 2 3 Hildebrand & Kenedy 2011, p. 230.
  27. 1 2 Luongo, P.; Strausman, M.; Hirsheimer, C. (2007). Two Meatballs in the Italian Kitchen . Artisan. p.  112. ISBN   978-1-57965-345-3 . Retrieved 3 January 2020.
  28. 1 2 Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing & Rights Agency. p. 406. ISBN   978-1-934925-63-8 . Retrieved 30 December 2019.
  29. ↑ Zibart, E. (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. pt68. ISBN   978-0-89732-775-6 . Retrieved 30 December 2019.
  30. 1 2 3 "Sardinia's Su Filindeu: The Rarest Pasta in the World". April 20, 2021.
  31. 1 2 3 4 Hildebrand & Kenedy 2011, p. 248.
  32. 1 2 Hildebrand & Kenedy 2011, p. 254.
  33. ↑ Steves, R. (2017). Rick Steves' Italian Phrase Book & Dictionary. Avalon Publishing. p. 136. ISBN   978-1-63121-749-4 . Retrieved 30 December 2019.
  34. ↑ "Definition of Vermicelli". Merriam-Webster. 11 December 2019. Retrieved 3 January 2020.
  35. ↑ "Pasta Products, Enriched and Whole Wheat" (PDF).
  36. ↑ Wheeler, Jen (5 March 2019). "What Is Vermicelli?". Chowhound. Retrieved 3 January 2020.
  37. 1 2 3 4 Hildebrand & Kenedy 2011, p. 282.
  38. ↑ Drezga, Stephen (29 July 2019). "ARCHAEOLOGY OF PASTA - Ziti". Chef's Mandala. Retrieved 28 August 2020.
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