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This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food 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

• Cup Noodles
• Fideo
• Fried noodles
• Frozen noodles
• Instant noodle
• Mohnnudel
• Rice noodles
• Rice vermicelli
• Schupfnudel
• Coca noodles
• Kesme
• Arishta

Chinese noodles

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.

• Biangbiang noodles
• Cellophane noodles
• Chinkiang pot cover noodles
• Cumian
• Daoxiao noodles
• Dragon beard noodles
• Henan braised noodles
• Hot dry noodles
• Jook-sing noodles
• Kaomianjin
• Lai fun
• Lamian
• Liangpi
• Migan
• Misua
• Mixian
• Mung bean sheets
• Oil noodles
• Paomo
• Rice vermicelli
• Saang mein
• Shahe fen
• Shrimp roe noodles
• Silver needle noodles
• Yi mein
• Youmian

Hong Kong

• Gong Zai Mian
• Wonton noodles

Indian

• Idiyappam
• Sevai

Filipino

• Canton – egg noodles, usually round
• Bihon – rice noodles
• Lomi – thick egg noodles
• Miki – soft yellow egg noodles, usually flat
• Misua – wheat vermicelli
• Palabok – yellow cornstarch noodles
• Sotanghon – glass noodles

Indonesian

• Bakmi
• Bihun – made from rice flour
• Cirambay – made of tapioca
• Kwetiau
• Mie jagung – made from corn starch.
• Mie sagu – made from sago starch.
• Mie singkong/mocaf – made from cassava starch.
• Soun – made from tapioca, ganyong starch, or aren starch. Blue soun also popular with food coloring process.

Japanese

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

• Harusame
• Hiyamugi
• Ramen
• Sanuki udon
• Shirataki
• Soba
• Sōmen
• Tokoroten
• Udon
• Wanko soba
• Yakisoba

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.

• Cellophane noodles
• Cheonsachae
• Dotori guksu
• Garak guksu
• Jjolmyeon
• Kalguksu

Malaysian

• Char kway teow
• Kolo mee
• Mee bandung Muar
• Mee goreng
• Mee kari
• Mee Rebus
• Pan mee
• Wonton noodles

Thai

• Khanom chin
• Rice noodles

Vietnamese

Italian

Type	Image	Description	Translation	Synonyms	Origin or main area of consumption
Barbine		Thin strands, often coiled into nests	Little beards	Barbina
Bavette		Narrower version of tagliatelle	Bibs	Baverine, bavettine, lasagneddi (in Sicily)	Liguria
Bigoli		Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.	From bigolaro, the pasta press used to make bigoli	Fusarioi	Veneto
Bucatini		Thick spaghetti-like pasta with a hole running through the center	Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".	Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati	Lazio
Capellini		Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.	Thin hair, little hair	Angel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi	Liguria
Fedelini		Very thin spaghetti	Little faithful ones		Naples, Genoa and Liguria
Fettuccine		Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle	Little ribbons: from affettare, "to slice".	Lasagnette, fettucce, ramicce, sagne	Rome
Linguine		Flattened spaghetti	Little tongues	Bavettine, bavette fini, radichini, linguettine
Lagane
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
Mafalde		Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy	Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini	Naples
Matriciani		Similar to perciatelli, but folded over rather than hollowed out
Pappardelle		Thick flat ribbons of egg-based dough	From Tuscan papparsi, "to pig out".	Papparelle, paparele (Veneto); paspardelle (Marche)	Tuscany and northern Italy
Perciatelli		"Virtually identical to bucatini"	From perciare, "to hollow"	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni	Campania
Pici		Very thick, irregular and long, hand-rolled pasta.	From appiciare, "to stick".	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)	Tuscany
Rustiche		Serrated ribbons	literally the feminine plural of rustico, meaning 'rustic'		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. Spaghettini and spaghettoni are slightly thinner or thicker, respectively.	"Little strings". Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".	Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti	Sicily
Spaghetti alla chitarra		Square spaghetti, made of egg and flour	Named after the guitar-like device used to cut the pasta, 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	Thin spaghetti	Thin spaghetti
Spaghettoni		A slightly thicker version of spaghetti	Thick spaghetti	Spaghetti spessi
Stringozzi		Similar to shoelaces	Shoestring-like, shoelaces
Su Filindeu		Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.	The threads (or wool) of God		Sardinia
Tagliatelle		Ribbons of egg-based pasta. Generally narrower than fettuccine.	From the Italian tagliare, meaning "to cut".	Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)	Emilia-Romagna (part. Bologna)
Tagliolini		Thinner version of tagliatelle	From the Italian tagliare, meaning "to cut".	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)	Liguria, Piedmont
Trenette		Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline		Thick ribbon ridged on one side		Signorine
Vermicelli		A traditional pasta round that is thinner than spaghetti.	Little worms	Campania
Ziti		Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. 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.	Boccolotti, zitoni, zituane, candele, ziti candelati	Sicily, Southern Italy

See also

• List of noodle dishes
• List of noodle restaurants
• List of instant noodle brands
• List of pasta
• Momofuku Ando Instant Ramen Museum

• Food
• Society
• Lists

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
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4. ^ 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. ^ Zanini De Vita 2009, pp. 117–118. sfn error: no target: CITEREFZanini_De_Vita2009 (help)
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9. ^ "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. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
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. ^ Hildebrand & Kenedy 2011, p. 100. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
15. "The Ministry – Perfect Pasta Shapes – Geometry Of Pasta". Geometry Of Pasta. Retrieved 7 November 2017.
16. ^ Zanini De Vita 2009, pp. 145–147. sfn error: no target: CITEREFZanini_De_Vita2009 (help)
17. "Maccheroncini di Campofilone: Marche's 600-year-old pasta". Great Italian Chefs. 22 May 2018. Retrieved 29 July 2018.
18. ^ Hildebrand & Kenedy 2011, p. 214. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
19. ^ 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. ^ Hildebrand & Kenedy 2011, p. 184. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
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. ^ Hildebrand & Kenedy 2011, p. 198. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
23. "Le ricette della tradizione". Umbria tourism (in Italian). Retrieved 19 January 2018.
24. "rustiche - Wiktionary". en.wiktionary.org. Retrieved 3 January 2020.
25. ^ Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
26. ^ Hildebrand & Kenedy 2011, p. 230. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
27. ^ 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. ^ 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. ^ "Sardinia's Su Filindeu: The Rarest Pasta in the World". April 20, 2021.
31. ^ Hildebrand & Kenedy 2011, p. 248. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
32. ^ Hildebrand & Kenedy 2011, p. 254. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
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. ^ Hildebrand & Kenedy 2011, p. 282. sfn error: no target: CITEREFHildebrandKenedy2011 (help)
38. Drezga, Stephen (29 July 2019). "ARCHAEOLOGY OF PASTA - Ziti". Chef's Mandala. Retrieved 28 August 2020.

External links

• Media related to Noodles at Wikimedia Commons
• Media related to Noodle-based food at Wikimedia Commons
• Media related to Noodles by country at Wikimedia Commons
• Media related to Noodles from China at Wikimedia Commons
• Media related to Noodles from Indonesia at Wikimedia Commons
• Media related to Noodles from Japan at Wikimedia Commons
• Media related to Noodles from Korea at Wikimedia Commons
• Media related to Noodle dishes of Laos at Wikimedia Commons
• Media related to Noodle dishes of Malaysia at Wikimedia Commons
• Media related to Noodle dishes of Thailand at Wikimedia Commons
• Media related to Noodle dishes of Singapore at Wikimedia Commons
• Media related to Noodles from Vietnam at Wikimedia Commons

• Noodles
• Lists of foods by type
• Cuisine-related lists