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.
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.
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 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.
Type | Image | Description | Translation | Synonyms | Origin or main area of consumption |
---|---|---|---|---|---|
Barbine | Thin strands, often coiled into nests | Little beards [3] | Barbina | ||
Bavette | Narrower version of tagliatelle | Bibs [4] | Baverine, bavettine, lasagneddi (in Sicily) [5] | Liguria [5] | |
Bigoli | 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 | Thick spaghetti-like pasta with a hole running through the center | Hollow 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 | 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 | Very thin spaghetti [12] | Little faithful ones | Naples, Genoa and Liguria [13] | ||
Fettuccine | 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 | Flattened spaghetti | Little tongues [4] | Bavettine, bavette fini, radichini, linguettine [9] | ||
Lagane [16] | |||||
Maccheroni alla molinara | Very thick, long, hand-pulled pasta. | The miller’s wife’s pasta | Abruzzo | ||
Maccheroncini di Campofilone | Thin strands of egg-based pasta. Similar to Capelli d'angelo. | Marche [17] | |||
Mafalde | 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 | Thick flat ribbons [19] of egg-based dough | From Tuscan papparsi, "to pig out". [20] | Papparelle, [9] paparele (Veneto); paspardelle (Marche) [20] | Tuscany and northern Italy [20] | |
Perciatelli | "Virtually identical to bucatini" [21] | From perciare, "to hollow" | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni [9] | Campania [6] | |
Pici | 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 | Serrated ribbons | literally the feminine plural of rustico, meaning 'rustic' [24] | Apulia | ||
Sagne 'ncannulate | Long tube formed of twisted ribbon | Caned lasagne | |||
Spaghetti | 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 | Square spaghetti, [27] made of egg and flour | Named 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 | A slightly thicker version of spaghetti [26] | Thick spaghetti | Spaghetti spessi | ||
Stringozzi | Similar to shoelaces | Shoestring-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 | 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 | Thinner version of tagliatelle | From the Italian tagliare, meaning "to cut". | Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) [32] | Liguria, Piedmont [32] | |
Trenette | Thin ribbon ridged on one side. Slightly thicker than linguine. | ||||
Tripoline | Thick ribbon ridged on one side [33] | Signorine [9] | |||
Vermicelli | A traditional pasta round that is thinner than spaghetti. [34] [35] | Little worms [4] [36] | Campania [6] | ||
Ziti | 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] |
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.
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.
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.
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.
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.
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.
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.
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.
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.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
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.
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.
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.
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.
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.
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.
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.