Noodle

Staple food made from unleavened dough, commonly long and thin

For other uses, see Noodle (disambiguation).

This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article. (February 2022)

|

Noodle

Traditional noodle-making involving hand-pulling in Dalian, Liaoning, China

Place of origin| The earliest record of noodles was discovered in northwestern China, from 4,000 years ago.[1]
Main ingredients| Unleavened dough

* Media: Noodle

Noodles are a type of food typically 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. Italian noodles are known as pasta, while Chinese noodles are known by a variety of different names as there is no single unifying concept or terminology for "noodles" within Chinese culture. Additionally, many Chinese foods labeled as "noodles" in the English language are not made from dough but are called "noodles" because they serve a similar culinary role to dough-based noodles.

While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.

## Etymology

[edit]

The word for noodles in English was borrowed in the 18th century from the German word Nudel (German: [ˈnuːdl̩] ⓘ).[2] The German word likely came from Knodel or Nutel, and referred to any dumpling, though mostly of wheat.[3]

Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older English word noddle.[3]

## History

[edit]

### Origin

[edit]

The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE), and describes a noodle soup dish called "tang bing".[1] Noodles made from wheat dough became a prominent food for the people of the Han dynasty.[4] The oldest evidence of noodles was from 4,000 years ago in China.[1] In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the Lajia archaeological site, made by the Qijia culture.[5] These noodles were said to resemble lamian, a type of Chinese noodle.[5] Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica.[5] However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.[6]

The general consensus among food historians is that pasta originated somewhere in the Mediterranean region:[7] a homogenous mixture of flour and water called itrion was described by 2nd-century Greek physician Galen,[8] among 3rd to 5th-century Jews itrium was described by the Jerusalem Talmud[9] and itriyya (Arabic cognate of the Greek word), referred to string-like shapes made of semolina and dried before cooking - as defined by the 9th-century physician and lexicographer Isho bar Ali.[10]

### Historical variations

[edit]

#### East Asia

[edit]

See also: Chinese noodles

A bowl of Bún thịt nướng

There are over 1,200 types of noodles commonly consumed in China today.[11] They vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Due to the vast diversity of Chinese noodles, there is no single Chinese word equivalent to the Western concept of "noodles," nor is the notion of "noodles" as a unified food category recognized within Chinese cuisine.

In Standard Mandarin, miàn (simplified Chinese: 面; traditional Chinese: 麵) means "dough" but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. Similarly, fěn (粉) means "powder" but can be used to refer to noodles made from other starches, particularly rice flour and mung bean starch.[12]

Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan after World War II.[13][14][15][16]

#### Central Asia

[edit]

Kesme or erişte noodles were eaten by Turkic peoples by the 13th century.

#### West Asia

[edit]

Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran.

#### Europe

[edit]

Jan Vermeer van Utrecht's painting of a man eating unspecified noodles (National Museum, Warsaw).

In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[17] However, the cooking method does not correspond to the current definition of either a fresh or dry pasta product.[18]

#### Italy

[edit]

The first concrete information on pasta products in Italy dates back to the Etruscan civilization, the Testaroli. The first noodles will only appear much later, in the 10th or 11th centuries,[19] and there is a popular legend about Marco Polo bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called rishta.[20] Pasta has taken on a variety of shapes, often based on regional specializations.

#### Germany

[edit]

In Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date.[21]

#### Armenia

[edit]

An Armenian variety of noodle, Arishta, is prepared from wheat, water and salt. It is thick and is usually eaten with matzoon, clarified butter and garlic.[22]

#### Ancient Israel and diaspora

[edit]

The Latinized word itrium referred to a kind of boiled dough.[8] Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriyya was also known by the Persian Jews during early Persian rule (when they spoke Aramaic) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.[23]

##### Polish Jews

[edit]

Zacierki is a type of noodle found in Polish Jewish cuisine.[24] It was part of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. (Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.) The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of zacierki taken from the family's meager supply of 200 grams a week.[25][26]

## Types by primary ingredient

[edit]

See also: List of noodles

### Wheat

[edit]

* Arishta: Armenian thick noodles made from wheat, salt and water combined into stiff dough.
* Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
* Chūka men (中華麺): Japanese for "Chinese noodles", used for ramen, champon, and yakisoba
* Kesme: flat, yellow or reddish brown Central Asian wheat noodles
* Kalguksu (칼국수): knife-cut Korean noodles
* Lamian (拉麵): hand-pulled Chinese noodles
* Mee pok (麪薄): flat, yellow Chinese noodles, common in Southeast Asia
* Long Pasta: Italian noodles typically made from durum wheat (semolina)
* Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian and Afghani cuisine
* Sōmen (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
* Thukpa (Tibetan: ཐུག་པ་, Wylie: thug pa): flat Tibetan noodles
* Udon (うどん): thicker variety of Japanese wheat noodles
* Kishimen (きしめん): flat variety of Japanese wheat noodles

### Rice

[edit]

Main article: Rice noodles

* Bánh phở (餅𬖾), thick fresh rice noodle used in popular Vietnamese phở noodles soup
* Flat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway teow (粿條) or sen yai (เส้นใหญ่)
* Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen mee (เส้นหมี่) or "bún"
* Sevai, a variant of rice vermicelli common in South India
* Idiyappam is an Indian rice noodle
* Mixian and migan noodles of southwest China
* Khanom chin is a fermented rice noodle used in Thai cuisine

### Buckwheat

[edit]

* Makguksu (막국수): local specialty of Gangwon Province in South Korea
* Memil naengmyeon (메밀 냉면): Korean noodles made of buckwheat, slightly more chewy than soba
* Soba (蕎麦): Japanese buckwheat noodles
* Pizzoccheri: Italian buckwheat tagliatelle from Valtellina, usually served with a melted cheese sauce

### Egg

[edit]

Egg noodles are made of a mixture of egg and flour.

* Youmian or thin noodles: Asian egg noodles common throughout China and Southeast Asia[27]
* Lokshen: wide egg noodles used in Eastern European Jewish cuisine[28]
* Kesme or erişte: Turkic egg noodles[29]
* Spätzle: Egg noodle generally associated with the southern German states of Baden-Württemberg and Bavaria[30]
* Certain egg-based long pasta, such as Tagliatelle, Fettuccine, and Pappardelle

### Others

[edit]

* Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.
* Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do.
* Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.
* Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent.
* Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue).
* Kelp noodles, made from seaweed.
* Mie jagung, Indonesian noodles made from corn starch.
* Mie sagu, Indonesian noodles made from sagu.
* Mie singkong or mie mocaf, Indonesian noodles made from cassava.

|

* Egg pasta

* Fresh pasta

* Long pasta

* Idiyappam, Indian rice noodles

* Mixian (米线) rice noodles being cooked in copper pots (铜锅), China

* Wide, uncooked egg noodles

* Some different types of noodles commonly found in Southeast Asia

## Types of dishes

[edit]

See also: List of noodle dishes

Stir-frying noodles using wok Sev mamra, an Indian snack

* Baked noodles: Boiled and drained noodles are combined with other ingredients and baked. Common examples include many casseroles.
* Basic noodles: These are cooked in water or broth, then drained. Other foods can be added or the noodles are added to other foods (see fried noodles) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.
* Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include Thai glass noodle salad and cold udon.
* Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of pancit, yakisoba, tallarín saltado, and pad thai.
* Noodle soup: noodles served in broth. Examples include phở, beef noodle soup, chicken noodle soup, ramen, laksa, mie ayam, saimin, and batchoy.

## Preservation

[edit]

* Instant noodles
* Frozen noodles

## See also

[edit]

Wikimedia Commons has media related to Noodles.

* Food portal
* History portal

* Chinese noodles
* Filipino pancit
* Italian pasta
* Japanese noodles
* Korean noodles
* Vietnamese noodles
* Cold noodles
* List of noodle restaurants

## References

[edit]

1. ^ a b c Roach, John (12 October 2005). "4,000-Year-Old Noodles Found in China". National Geographic: 1–2\. Archived from the original on 20 October 2005.
2. ^ "noodle | Definition of noodle in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on 31 March 2019. Retrieved 7 May 2019.
3. ^ a b Dean, Sam (18 January 2013). "The Origin of the Word Noodle". Bon Appétit. Retrieved 12 October 2023.
4. ^ Sinclair & Sinclair 2010, p. 91.
5. ^ a b c Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968\. Bibcode:2005Natur.437..967L. doi:10.1038/437967a. PMID 16222289. S2CID 4385122.
6. ^ Ge, W.; Liu, L.; Chen, X.; Jin, Z. (2011). "Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses". Archaeometry. 53 (1): 194–204\. Bibcode:2011Archa..53..194G. doi:10.1111/j.1475-4754.2010.00539.x.
7. ^ López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Archived from the original on 14 December 2019. Retrieved 13 December 2019.
8. ^ a b Serventi & Sabban 2002, p. 17.
9. ^ Serventi & Sabban 2002, p. 29.
10. ^ "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).
11. ^ "Noodles in Contemporary China: Social Aspects underlying the Noodle Evolution (Qiulun Li) – Noodles on the Silk Road". 29 June 2018. Retrieved 1 July 2022.
12. ^ RAICHLEN, STEVEN (30 January 1992). "Noodle nomenclature". Atlanta Journal-Constitution, The (GA). pp. W/6.
13. ^ "Japanese Noodles (No. 4)". Kikkoman Corporation (in Japanese). Retrieved 20 July 2022.
14. ^ "Part 1: China Origin". Ramen Culture. Archived from the original on 20 July 2022. Retrieved 20 July 2022.
15. ^ Media, USEN. "Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations". SAVOR JAPAN. Retrieved 20 July 2022.
16. ^ "榨菜肉丝面的南北差异及制作方法". Sohu.
17. ^ Serventi & Sabban 2002, pp. 15–16 & 24.
18. ^ Serventi & Sabban 2002, pp. 15–16.
19. ^ Serventi & Sabban 2002, p. 10.
20. ^ Toscana, Cucina (12 July 2017). "The International Origins of Pasta | Cucina Toscana Salt Lake City". Cucina Toscana. Retrieved 18 May 2023.
21. ^ "City Profile: Stuttgart". London: Embassy of Germany, London. Archived from the original (PDF) on 27 July 2017. Retrieved 26 November 2015. "Spätzle is a city specialty."
22. ^ Phoenix (5 November 2022). "Arishta - Traditional Armenian Homestyle Pasta". Phoenix Tour Armenia. Retrieved 13 November 2024.
23. ^ Rodinson, Perry & Arberry 2001, p. 253.
24. ^ Strybel, Robert; Strybel, Maria (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0-7818-1124-8.
25. ^ Zapruder, Alexandra (2015). Salvaged Pages: Young Writers' Diaries of the Holocaust. Yale University Press. pp. 226–242\. ISBN 978-0-300-20599-2.
26. ^ Heberer, Patricia (31 May 2011). Children during the Holocaust. Rowman Altamira. ISBN 978-0-7591-1986-4.
27. ^ Kitchen, Leanne (8 January 2019). "Know your noodle: The ultimate guide to Asian noodles". SBS-TV. Retrieved 24 March 2020.
28. ^ Klatskin, Debbie. "Lokshen Noodles". PBS. Retrieved 24 March 2020.
29. ^ "Turkish Egg Noodle (Erişte)". Almost Turkish Recipes. Retrieved 24 March 2020.
30. ^ Cloake, Felicity (20 February 2019). "How to make perfect spätzle noodles". The Guardian. Retrieved 24 March 2020.

## Bibliography

[edit]

* Dickie, John (1 October 2010). Delizia! The Epic History of Italians and Their Food (Paper). New York: Atria Books. ISBN 0743278070.
* Errington, Frederick et al. eds. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century (U. of California Press; 2013) 216 pages; studies three markets for instant noodles: Japan, the United States, and Papua New Guinea.
* Rodinson, Maxime; Perry, Charles; Arberry, Arthur J. (2001). Medieval Arab Cookery (Hardback). United Kingdom: Prospect Books. p. 253\. ISBN 0907325912.
* Serventi, Silvano; Sabban, Françoise (2002). Pasta: the Story of a Universal Food. New York: Columbia University Press. ISBN 0231124422.
* Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. p. 91\. ISBN 978-1-84593-704-1.

* v
* t
* e

Noodles

Variants|

| Chinese|

* Biangbiang noodles
* Cellophane noodles
* Cumian
* Jook-sing noodles
* Juanfen
* Knife-cut noodles
* Lamian
* Lai fun
* Migan
* Mixian
* Misua
* Mung bean sheets
* Oil noodles
* Rice noodles
* Rice vermicelli
* Saang mein
* Shahe fen
* Shrimp roe noodles
* Silver needle noodles
* Yi mein
* Youmian

|

European|

* Halušky
* Schupfnudel
* Spätzle
* Pasta

Japanese|

* Hiyamugi
* Instant noodles
* Shirataki noodles
* Soba
* Sōmen
* Udon

Jewish & Israeli|

* Farfel
* Lokshen
* Ptitim
* Varnishkes

Korean|

* Cheonsachae
* Dangmyeon
* Dotori-guksu
* Garak-guksu
* Jjolmyeon
* Mak-guksu
* Somyeon
* Sujebi

Thai|

* Khanom chin

Dishes|

| Bruneian,
Malaysian

Singaporean|

* Bihun goreng
* Curry mee
* Char kway teow
* Hae mee
* Katong Laksa
* Kolo mee
* Laksa
* Lor mee
* Mee goreng
* Mee bandung Muar
* Mee pok
* Mee siam
* Mee Jawa
* Mee tauhu
* Satay bee hoon

|

Burmese|

* Kat kyi kaik
* Khauk swè thoke
* Kya zan hinga
* Kyay oh
* Meeshay
* Mohinga
* Mont di
* Nan gyi thohk
* Ohn no khao swè
* Sigyet khauk swè

Cambodian|

* Kuyteav
* Num banhchok

Central Asian
/ Turkic|

* Beshbarmak
* Kesme
* Laghman

Chinese|

* Ants climbing a tree
* Banmian
* Beef chow fun
* Beef noodle soup
* Chow mein
* Crossing-the-bridge noodles
* Dandan noodles
* Hokkien mee
* Hot dry noodles
* Kaomianjin
* Liangpi
* Lo mein
* Mee pok
* Millinge
* Shanghai fried noodles
* Wonton noodles
* Zhajiangmian
* Ganmianpi

Indonesian|

* Bakmi
* Bihun goreng
* I fu mie
* Ketoprak
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau sapi
* Laksa
* Lakso
* Mie aceh
* Mie ayam
* Mie bakso
* Mie Bangladesh
* Mie caluk
* Mie cakalang
* Mie celor
* Mie gomak
* Mie goreng
* Mie jawa
* Mie kangkung
* Mie kari
* Mie kering
* Mie koclok
* Mie kocok
* Mie rebus
* Soto ayam
* Soto mie
* Tekwan

Japanese|

* Aburasoba
* Taiwan mazesoba
* Champon
* Harusame saifun
* Ramen
* Sara udon
* Tantanmen
* Tokoroten
* Tsukemen
* Yaki udon
* Yakisoba

Jewish & Israeli|

* Jewish chicken noodle soup
* Kasha varnishkes
* Kugel
* Kugel Yerushalmi
* Lokshen mit kaese
* Noodle kugel

Korean|

* Bibim-guksu
* Garak-guksu
* Gogi-guksu
* Jajangmyeon
* Janchi-guksu
* Japchae
* Jat-guksu
* Jjamppong
* Jjapaguri (ram-don)
* Kal-guksu
* Kong-guksu
* Mak-guksu
* Milmyeon
* Naengmyeon
* Ramyeon

Philippines|

* Batchoy
* Maki mi
* Mami
* Odong
* Pancit buko
* Pancit bihon
* Pancit choca
* Pancit estacion
* Pancit kinalas
* Pancit lomi
* Pancit Malabon
* Pancit Molo
* Shing-a-ling
* Pancit sotanghon
* Sopa de fideo

Taiwanese|

* A-gei
* Eel noodles
* Oyster vermicelli
* Pumpkin rice vermicelli
* Ta-a mi
* Taiwanese beef noodle soup

Thai|

* Bami
* Kuai tiao
* Khao soi
* Mi krop
* Nam ngiao
* Kuaitiao nam tok
* Pad kee mao
* Pad see ew
* Pad thai
* Rat na

Vietnamese|

* Bánh canh
* Bánh cuốn
* Bánh hỏi
* Bún bò Huế
* Bún mắm
* Bún ốc
* Bún riêu
* Bún thịt nướng
* Cao lầu
* Mì
* Mì Quảng
* Phở
* Bún chả

Others|

* Feu
* Fried noodles
* Thukpa

Instant noodle
brands|

* Imperial Big Meal
* Indomie
* Koka
* Lucky Me!
* Maggi
* Mama
* Maruchan
* Master Kong
* Mie Sedaap
* Mr. Noodles
* Nissin Foods
* Chikin Ramen
* Cup Noodles
* Demae Ramen
* Top Ramen
* Pot
* Prima Taste
* Prince Noodles
* Samyang Ramen
* Sapporo Ichiban
* Science Noodles
* Shin Ramyun
* Smith & Jones
* Super
* The Nation's
* TTL Hua Tiao Chicken Noodles
* Wai Wai
* Wei Lih Men

List articles|

* Noodles
* Instant
* Noodle dishes
* Fried noodles
* Ramen
* Noodle restaurants
* Ramen

See also|

* Cart noodle
* Noodle soup
* Nunuk Nuraini

* Category

* v
* t
* e

Pasta

* List of pasta
* List of pasta dishes

Types|

| Long pastas|

* Bigoli
* Bucatini
* Busiate
* Capellini
* Fettuccine
* Fileja
* Lasagnette
* Lasagnotte
* Linguettine
* Linguine
* Mafaldine
* Pappardelle
* Pici
* Spaghetti
* Stringozzi
* Stroncatura
* Tagliatelle
* Taglierini
* Tagliolini
* Trenette
* Tripoline
* Troccoli
* Vermicelli

|

Short pastas|

* Calamarata
* Campanelle
* Casarecce
* Cascatelli
* Cavatappi
* Cavatelli
* Cencioni
* Conchiglie
* Corzetti
* Farfalle
* Fiori
* Foglie d'ulivo
* Fusi
* Fusilli
* Garganelli
* Gemelli
* Lanterne
* Lorighittas
* Macaroni
* Malloreddus
* Orecchiette
* Paccheri
* Passatelli
* Penne
* Pillus
* Pizzoccheri
* Radiatori
* Rigatoni
* Rotelle
* Sagnarelli
* Scialatelli
* Sedani
* Su Filindeu
* Testaroli
* Tortiglioni
* Trofie
* Ziti

Pastina|

* Acini di pepe
* Alphabet pasta
* Anelli
* Ditalini
* Fregula
* Orzo
* Stelline

Stuffed pastas|

* Agnolini
* Agnolotti
* Pavese
* Piedmontese
* Cappelletti
* Casoncelli
* Casunziei
* Cjarsons
* Culurgiones
* Fagottini
* Mezzelune
* Ravioli
* Sacchettoni
* Sorrentinos
* Tortellini
* Tortelli
* Tortelloni

Other or variable|

* Cannelloni
* Lasagna
* Occhi di lupo
* Strozzapreti
* Vincisgrassi

Cooking|

* Al dente
* Al forno

Producers|

| Italian|

* Agnesi
* Bertagni
* Barilla
* Buitoni
* De Cecco
* La Molisana
* Poiatti
* Rana
* Rigo
* Voiello

|

American|

* National Pasta Association
* A. Zerega's Sons, Inc.
* C.F. Mueller Company
* New World Pasta
* American Italian Pasta Company
* V. La Rosa and Sons Macaroni Company

Australian|

* San Remo

Equipment manufacturers|

* Demaco
* VillaWare

See also|

* Pasta processing
* Noodles
* Spätzle
* Israeli couscous

* Food portal
* Category: Pasta

* v
* t
* e

Jewish cuisine

History|

* Ancient Israelite cuisine
* 1902 kosher meat boycott
* Jewish-American patronage of Chinese restaurants

Types|

* Ashkenazi
* American
* Ethiopian
* Israeli
* Mizrahi
* Bukharan
* Mountain Jewish
* Moroccan
* Syrian
* Sephardi
* Yemenite

Religious dietary laws and related terms|

* Fleishig
* Kosher certification agency
* Kashrut
* Kitniyot
* Kosher
* Kosher by ingredient
* Kosher airline meal
* Kosher for Passover
* Kosher restaurant
* Kosher style
* Mashgiach
* Milchig
* Pareve
* Shechita
* Treif

Chefs|

* Ron Ben-Israel
* Laura Frankel
* Ina Garten
* Gil Marks
* Joan Nathan
* Ruth Reichl
* Eyal Shani
* Michael Solomonov
* Yotam Ottolenghi
* Molly Yeh

Religious foods|

* Apples and honey
* Brisket
* Challah
* Charoset
* Dabo kolo
* Etrog
* Hanukkah gelt
* Maror
* Matzo
* Mishloach manot
* Mouna
* Pain petri
* Pekalach
* Showbread
* Teiglach
* Zeroa

Breads|

| Ashkenazi breads|

* Babka
* Challah
* Onion roll
* Pletzel
* Pumpernickel
* Rye Bread

|

Sephardic/Mizrahi breads|

* Bolo
* Challah
* Folar
* Jachnun
* Kubaneh
* Lachooh
* Laffa
* Lahmacun
* Lavash
* Malawach
* Manakish
* Markook
* Mouna
* Pain petri
* Pita
* Taboon bread
* Water challah

Ethiopian breads|

* Injera

Bagels and similar breads|

* Bagel
* Bagel toast
* Bagel with cream cheese
* Bialy
* Everything bagel
* Montreal-style bagel
* New York–style bagel
* Pizza bagel

Pancakes|

* Pesaha Appam
* Blintz
* Cheese latke
* Chremslach
* Keftes de prasa
* Kofta
* Latke
* Mofletta
* Noodle latkes

Sweets|

| Cakes and sweet pastries|

* Apple strudel
* Babka
* Basbousa
* Cheesecake
* Flourless chocolate cake
* Jewish apple cake
* Krantz cake
* Lekach
* Plum cake
* Rugelach

|

Other desserts|

* Baklava
* Ashure
* Bambalouni
* Bolo
* Carrot pudding
* Halva
* Halvah ice cream
* Jordan almonds
* Kogel mogel
* Krembo
* Lokum
* Malabi
* Marzipan
* Marunchinos
* Milky
* Mofletta
* Poppy seed roll
* Sesame seed candy
* Sfinj
* Sponge cake
* Sufganiyah
* Strudel
* Streuselkuchen

Cookies|

* Alfajor
* Biscochos
* Black and white cookie
* Chinese cookie
* Egg kichel
* Duvshaniot
* Hadji bada
* Hamantaschen
* Honey buttons
* Jewish almond cookie
* Jødekager
* Kichel
* Kipfel
* Linzer cookie
* Ma'amoul
* Macaroons
* Mandelbread
* Marunchinos
* Rainbow cookie
* Rugelach
* Tahini cookie

Pastries|

* Bichak
* Bourekas
* Boyoz
* Bulemas
* Chebureki
* Flódni
* Hojaldre
* Knish
* Nunt
* Pastelitos de hoja
* Pastilla
* Pirozhki
* Sambusak
* Ziva

Fried foods|

* Blintz
* Buñuelo
* Brik
* Carciofi alla giudia
* Churro
* Corn schnitzel
* Falafel
* Fatoot
* Fatoot samneh
* Fazuelos
* Fish and chips
* Fried cauliflower
* Fritas de prasa
* Gribenes
* Jelly doughnut
* Keftes de prasa
* Kibbeh
* Ktzitzot Khubeza
* Latke
* Matzah brei
* Noodle latkes
* Potatonik
* Sfinj
* Sufganiyot
* Teiglach
* Torrija
* Tulumba

Dumplings, pastas and grain dishes|

* Bsisa
* Bulgur
* Couscous
* Dampfnudel
* Egg noodles
* Dolma
* Farfel
* Fideos
* Freekeh
* Gefilte fish
* Germknödel
* Gondi
* Kasha
* Kasha varnishkes
* Kneidlach
* Kreplach
* Kibbeh
* Kubbeh
* Lokshen kugel
* Macaroni Hamin
* Manti
* Matzah ball
* Orez Shu'it
* Pelmeni
* Pierogi
* Pilaf
* Ptitim
* Shirin polo
* Shlishkes
* Soup mandels
* Tabbouleh
* Tahdig
* Vareniki

Casseroles and savory baked dishes|

* Almadrote
* Brisket
* Cholent
* Hamin
* Holishkes
* Jerusalem kugel
* Karnıyarık
* Kishka
* Knish
* Ktzitzot Khubeza
* Kugel
* Lokshen kugel
* Matzo lasagna
* Pom
* Potato kugel
* Potatonik
* Sólet
* Stuffed artichoke
* Stuffed cabbage
* Stuffed peppers
* Tagine
* Yakhna
* Yapchik

Snacks and other baked goods|

* Bamba
* Bissli
* Khachapuri
* Pitzuchim
* Pretzel
* Shkedei marak
* Stuffed dates

Sandwiches|

* Corned beef sandwich
* Hillel sandwich
* Pastrami on rye
* Rachel
* Reuben
* Sabich
* Sailor sandwich
* Shawarma

Egg dishes|

* Beitzah
* Fatoot samneh
* Haminados
* Hardboiled egg
* Matzah brei
* Matzoquiles
* Shakshouka

Meat dishes|

* Brisket
* Cholent
* Chopped liver
* Corned beef
* Gribenes
* Gondi
* Hamin
* Helzel
* Hot dog
* Jerusalem mixed grill
* Kebab
* Kibbeh
* Kishka
* Kofta
* Merguez
* Miltz
* Montreal smoked meat
* Pargiyot
* Pastilla
* Pastirma
* Pastrami
* Plov
* Sanbat wat
* Shawarma
* Schmaltz
* Shish kebab
* Shish taouk
* Sujuk
* Tagine

Fish dishes|

* Abudaraho
* Chraime
* Dressed herring
* Fish and chips
* Gefilte fish
* Gravlax
* Herring
* Ikra
* Kipper
* Lakerda
* Lox
* Pescado frito
* Pickled herring
* Schmaltz herring
* Smoked salmon
* Smoked whitefish
* Tarama
* Vorschmack
* Whitefish salad

Salads and pickles|

* Apio
* Eggplant salad
* Israeli salad
* Kosher dill pickle
* Matbucha
* Pickled cucumber
* Tabbouleh
* Torshi

Vegetable dishes|

* Bamia
* Dolma
* Stuffed cabbage
* Tzimmes

Soups and stews|

* Adom kubbeh
* Avgolemono
* Borscht
* Chamo kubbe
* Chicken noodle soup
* Chamin
* Chamo kubbeh
* Cholent
* Ghormeh sabzi
* Gondi
* Hamusta kubbeh
* Matzah ball soup
* Msoki
* Poike
* Sanbat wat
* Schav
* Sofrito
* Tarator

Cheeses and other dairy products|

* Akkawi
* Ayran
* Clarified butter
* Cottage cheese
* Cream cheese
* Farmer's cheese
* Feta
* Kashkaval
* Kefir
* Labneh
* Quark
* Sirene
* Smen
* Smetana
* Sour cream
* Strained yogurt
* Tzfat cheese

Condiments, dips and sauces|

* Applesauce
* Amba
* Baba ghanoush
* Charoset
* Chrain
* Filfel chuma
* Harif
* Harissa
* Hilbeh
* Hummus
* Horseradish
* Mikpah Ful
* Muhammara
* Mustard
* Resek avganiyot
* Spicy brown mustard
* Tahini
* Tatbila
* Zhoug

Beverages|

* Arak
* Beer
* Boukha
* Boza
* Cel-Ray
* Dr. Brown's
* Egg cream
* Grape juice
* Kedem
* Linden flower tea
* Mint lemonade
* Manischewitz
* Pomegranate juice
* Salep
* Seltzer
* Tallah
* Vodka Perfect
* Wine

Herbs, spices and seasonings|

* Anise
* Baharat
* Cardamom
* Cinnamon
* Consommé
* Dried onion
* Everything bagel seasoning
* Hawaij
* Montreal steak seasoning
* Licorice root
* Nigella seeds
* Poppy seed
* Sesame seeds
* Za'atar

Eateries|

* Appetizing store
* Dairy restaurant
* Deli
* Kosher

Related lists|

* List of foods with religious symbolism
* List of Jewish cuisine dishes
* List of kosher restaurants
* List of restaurants in Israel

* Category

Authority control databases: National |

* Germany
* Czech Republic

|

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