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List of noodles

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Various noodles commonly found in Southeast Asia
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.

Noodles

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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
Thai rice noodles
Commercial thin spätzle

Chinese noodles

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Cellophane noodles
Shrimp roe noodles
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

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Indian

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Filipino

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Main article: Pancit

Indonesian

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Japanese

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Fresh ramen
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

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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

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Wonton noodles

Thai

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Vietnamese

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Dried banh pho
Main article: Vietnamese noodles

Italian

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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]

See also

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References

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  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. ^ a b 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. ^ a b c d e 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. ^ a b Zanini De Vita 2009, pp. 117–118.
  6. ^ a b c d e f g Hildebrand & Kenedy 2011, p. 28.
  7. ^ Hildebrand & Kenedy 2011, p. [page needed].
  8. ^ Hildebrand & Kenedy 2011, p. 34.
  9. ^ a b c d e f g h i j k "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. ^ a b c d Hildebrand & Kenedy 2011, p. 100.
  15. ^ "The Ministry – Perfect Pasta Shapes – Geometry Of Pasta". Geometry Of Pasta. Retrieved 7 November 2017.
  16. ^ a b 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. ^ a b c Hildebrand & Kenedy 2011, p. 214.
  19. ^ a b 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. ^ a b c 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. ^ a b c d 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. ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
  26. ^ a b c Hildebrand & Kenedy 2011, p. 230.
  27. ^ a b 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. ^ a b 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. ^ a b c "Sardinia's Su Filindeu: The Rarest Pasta in the World". April 20, 2021.
  31. ^ a b c d Hildebrand & Kenedy 2011, p. 248.
  32. ^ a b 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. ^ a b c d 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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