Noodles

Noodles are thin strips of dough that have been rolled and possibly dried before cooked in boiling liquid.

There are two types of Italian pasta: macaroni and noodles. While both would be considered noodles in the general sense, macaroni is made with semolina and water, while by federal law, noodles must be made with durum flour, water and egg.

1. Over 350 shapes
2. Sometimes made with potatoes
3. Cooked al dente: "to the tooth"
4. Popular pastas: Spaghetti, macaroni, fettuccine, linguini, ravioli, orzo, cannelloni, gnocchi

1. Dan Mien: Wheat and egg noodles
2. Gan Mien: Wheat starch noodles
3. Chow Mein: Egg and wheat, thinner than dan mien
4. Yifu or Yi Mien: Flat egg noodles
5. Lo Mein: Flatter egg noodles

1. Hiyamugi: Thin wheat noodles
2. Kishimen: Flat, thick wheat noodles
3. Ramen: Wheat noodles, fried before drying
4. Soba: Buckwheat noodles
5. Somen: Flavored wheat noodles, served cold
6. Udon: Wheat noodles, thinner than kishimen

• The following links are to Wikipedia:

• Cellophane