Noodle
Also known as
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Noodles are made from a paste of grains mixed with water, eggs, or some other wet ingredient, then rolled or extruded into small shapes which are usually boiled or fried before eating. The noodle type in Freebase encompasses everything from...
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Results: 1 – 30 of 63
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| Gnocchi |
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Ingredient |
Gnocchi ( in Italian; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients. Outside Italy, "gnocci" generally refers...
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| Reshteh | Ingredient |
Reshteh, from the Persian word for thread or string, refers to a very fine noodle similar to capellini (angel hair pasta). However, it generally means a fresh (as opposed to dry) ribbon shaped egg noodle. Traditionally the noodle would be a homemade...
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| Spätzle | Ingredient |
Spätzle (also spätzli or knöpfle) are a type of egg noodle or dumpling found in cuisine from southern Germany and regions of neighboring Hungary, Austria, Switzerland, France (Alsace), and Italy (Bolzano-Bozen). They are known also in China.
The...
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| Tagliatelle |
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Ingredient |
Tagliatelle /taa'tl-le/ (from the Italian tagliare, meaning "to cut") is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.65cm to 1cm (0.25 to 0...
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| Ramen |
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Ingredient |
is a Japanese noodle dish that originated in China. It tends to be served in a meat-based broth, and uses toppings such as , , kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from...
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| Lamian |
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Ingredient |
Lamian is the name of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
Dishes using lamian are usually served in a beef or mutton-flavored soup (湯麵; pinyin: tāngmiàn), but sometimes stir-fried (炒麵;...
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| Mee pok |
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Ingredient |
Mee pok is a type of Chinese noodle that is flat and yellow, often varying in thickness and width. The dish is of Teochew origin and is eaten in Chaoshan (China), Singapore, Malaysia and Thailand. They are usually served tossed in a sauce (often...
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| Somen | Ingredient |
are very thin, white Japan noodle made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon...
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| Udon |
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Ingredient |
Udon (Japanese: うどん or 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine.
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce ...
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| Rice vermicelli |
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Ingredient |
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with cellophane noodles, which is another type of vermicelli.
Rice vermicelli are a part of several Asian cuisine,...
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| Shahe fen |
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Ingredient |
Shahe fen or he fen is a type of wide Chinese noodle made from rice.
While shahe fen and he fen are transliteration based on Standard Mandarin, there are numerous other transliterations based on Cantonese Chinese, which include ho fen, hofen, ho...
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| Cellophane noodles |
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Ingredient |
Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, potato or canna starch), and water.
They are generally...
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| Soba |
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Ingredient |
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are...
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| Pasta |
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Ingredient |
Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs, that is boiled.
There are approximately 350 different shapes of pasta. A few examples include spaghetti (solid, thin...
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| Campanelle |
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Ingredient |
Campanelle is a type of pasta which is shaped like a small bell or flower. (Campanelle is Italian for little bell.) It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole.
Campanelle...
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| Cavatelli |
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Ingredient |
Cavatelli (plural) are a type of pasta, typically about 3 cm (1¼ inch) long, with a rolled edge. It is similar in shape to casarecci, but shorter in length. While they are often available frozen in Italian specialty grocers, they are typically...
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| Cencioni |
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Ingredient |
Cencioni is a type of pasta.
The name derives from the Italian for little rag.
Cencioni are oval and petal-shaped, with a slight curve, larger and flatter than orecchiette, with a more irregular shape and a rough texture to one side to help sauces...
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| Conchiglie |
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Ingredient |
Conchiglie is a type of pasta.
Commonly known as "seashells", the name derives from the Italian word for seashell. It is usually sold in the plain durum wheat variety, and also in colored varieties which utilize natural pigments, such as tomato...
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| Croxetti | Ingredient |
Croxetti is a unique type of pasta consisting of flat medallion or coin-shaped pasta disks stamped by hand or machine with intricate patterns.
Croxetti originated in Liguria, in Northern Italy along the border with France, during the middle ages....
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| Farfalle |
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Ingredient |
Farfalle is a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."
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| Foglie d'ulivo |
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Ingredient |
Foglie d'ulivo (also spelled foglie di ulivo) is a variety of handmade pasta made in the shape of olive leaves.
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| Fusilli |
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Ingredient |
Fusilli, a helical shaped pasta, also called corkscrew pasta, is usually about four centimetres long. Fusilli is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly larger, thicker and...
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| Lanterne |
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Ingredient |
Lanterne is a type of pasta.
The name derives from the Italian for oil lantern.
Lanterne have deep ridges and are curved in a lantern shape.
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| Orecchiette |
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Ingredient |
Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear (in Italian, "ear" is orecchio). In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a...
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| Radiatore | Ingredient |
Radiatore are small, squat pasta shapes that are said to resemble radiators. They somewhat resemble rotini in shape, but are generally shorter and thicker with a ruffled edge. Radiatore are often used in similar dishes as rotelle or fusilli, since...
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| Rotelle |
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Ingredient |
Rotelle are a type of pasta.
The name derives from the Italian word for little wheels. They are also known as wagon wheels.The definition for it in the food dictionary is a pasta that resembles a wheel with spokes.
Rotelle, which is commonly known...
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| Rotini |
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Ingredient |
Rotini is a type of spiral pasta, related to fusilli, but with a tighter helix, i.e. with a smaller pitch.
The name derives from the Italian for twists.
Rotini originate from Northern Italy and the tight twists help them retain a wide variety of...
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| Strozzapreti |
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Ingredient |
Strozzapreti ("priest choker" in Italian) are typically an elongated form of cavatelli, or hand-rolled pasta. In the Emilia-Romagna, Tuscany and Umbria regions of Italy the name is used for a baked cheese and vegetable dumpling.
There are several...
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| Bucatini |
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Ingredient |
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning "hole" in Italian.
Although primarily associated with Roman cooking, the area of origin for bucatini is Lazio, Naples, & Liguria. It...
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| Cannelloni |
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Ingredient |
Cannelloni usually refers to rectangular pasta sheets that are rolled with a filling. However, sometimes the pasta dough is replaced with a cooked crepe, generally 8-10 cm (3-4 inches) in length and once rolled, 2 cm (1 inch) in diameter. After...
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