Types of Pasta
We often associate pasta with Italy and all its fables of rolling Tuscan hills and full-bodied red wine. Pasta has a storied past. There are etchings on 4th-century Etruscan tombs showing what seems to be a group of native people making pasta. There seems to be some discourse over whether pasta holds its roots in Italy or if Marco Polo carried the concept with him to Italy after his far-flung travels to China. Historians seem resolute in their stance that pasta was already flourishing in the Med prior to Polo’s arrival. They also back up the fact that pasta and noodles are two very different things.
Pasta has developed into a vast empire from a small strand wherever it first appears. There are over 50 different types of pasta out there. Although the ingredients are the same for all of them, you can choose the shape and style that you like. Here is a quick rundown of some of the most popular varieties of pasta.
Smooth, broad pasta sheets called lasagna are frequently used to prepare the dish of the same name that is baked in the oven.
This type of pasta is typically found in the well-known mac and cheese dish, which has become a childhood favorite for many. It is a dry tube-shaped pasta that is typically cut short and small.
A pasta with a cylinder form that gets its name from having tapered ends that resemble pen points, much like a quill. It’s a popular choice thanks to its versatility.
For many years, long, flat ribbons of fettuccine have been popular in Italian cuisine. These pasta ribbons, which gained popularity from the popular dishes of Rome and Tuscany, are typically served with a richer, heavier sauce.
Comfort food personified, gnocchi are soft, doughy dumplings made with a combination of pasta and potato.
Ravioli, or envelope pasta, are little parcels that can be square, round, or flat; they are typically filled with a variety of fillings and have their edges crimped.
Like noodles themselves, the history of this crucial food is convoluted and lengthy, dating back to 4000 years ago. Remains of ancient noodles from the Han dynasty were discovered in an ancient earthen dish discovered in China. Before traveling across the ocean, noodles first appeared in China, Japan, and Korea in the ninth and fourteenth centuries.
Noodles are currently one of the most popular foods in the world. Whether you eat them at your favorite ramen restaurant or as a quick and healthful stay-at-home dinner, they have been a staple for centuries to keep us satisfied. Look at the endless varieties of noodles that are still ruling a dynasty!
a kind of thick egg wheat noodle that’s frequently used in Lo Mein The word “lo mein” comes from the Chinese phrase “lao mian,” which means “to stir or mix noodles.” Because lo mein has become such a hit meal in the US, people frequently use the name to refer to both the dish and the type of noodles that are used in it.
Ramen noodles, the Japanese take on noodles, are frequently seen simmering in aromatic soups. These thin, wheat-based noodles have a wonderful chew and are typically always fresh. Alkaline salts are added to give them their chewy golden texture; historically, this meant kansui, a mixture of baking soda and potassium carbonate, but lye water is also an option nowadays.
In the US, we may associate ramen with instant noodles. This type of noodle was created in the 1950s by Momofuku Ando, who wanted to create a product with a longer shelf life. After being flash-fried, dried, and shaped into a block, these noodles are soaked in liquid (broth or water) to revive them. Because of its convenience and speed, instant ramen is incredibly popular and consumed by billions of people annually worldwide.
Soba noodles originate in northern Japan and get their darker color from buckwheat. Soba noodles stand out with their earthy, slightly nutty flavor, which makes them feel wholesome and fresh. They taste just as good served hot or cold and have more protein and fiber than some other noodles.
Udon
Japanese udon, which are chewy noodles, are typically prepared with wheat flour, water, and salt. They can be rounded or flat, and they are thicker than buckwheat soba noodles. Most likely, the noodles came from China and were brought to Japan in the Tang dynasty (618–907 CE). Udon noodles can be served cold in hot weather with a dipping sauce, chilled broth, or as a salad. Traditionally, they are served as a noodle soup in a hot broth. The majority of udon imported into the United States comes from Japan and is sold frozen or dried in packages; however, some grocery stores sell pre-cooked udon that is easily warmed up in soup or stir-fried and served.
Egg noodles
The humble egg noodle, a mainstay of Chinese eateries worldwide, has a lot going for it. Egg noodles go well with almost any dish you make because of their springy texture and variety of thicknesses. Egg noodles are made from eggs (surprise!) and wheat, and can range in thickness from wide wonton to thin and fresh. They are delicious in any form, whether you add them to a chilled summer salad or slip them into your soup.
The basic ingredients for mung bean noodles, also known as glass noodles, are mung bean starch and water. This translucent, incredibly thin noodle is praised for being a great source of calcium. Mung bean noodles are a cross-cultural food that can be found in Indian ice cream toppings, spicy Thai salads, and Chinese stir-fries.
Hokkien noodles
Originating in China, Hokkien noodles are thick, yellow, and incredibly robust. They are also a staple in popular Malaysian and Singaporean dishes. Egg yolks and wheat flour are combined to create these noodles, which give them their golden hue. When added to soups, they can be chewy and soft, or you can fry them until they are crispy. Either way, they sweep you off your feet.
Shirataki noodles
In addition to being low in calories and carbs, the Shirataki noodles are also gluten-free and vegan-friendly. For individuals with specific dietary needs, Shirataki fulfills all the requirements. These pastel and slightly translucent noodles are made up of 2097% water and glucomannan fiber, which gives them their wonderful chewy texture and shape.
Rice noodles
Rice noodles are another broad category of noodles, mostly made of rice flour and water. These noodles are available in bundles, fresh or dried, and they have a range of sizes and shapes. Their mild flavor and soft texture make them perfect for salads, tasty soups that need a little more body, and quick-fire stir-fries. Frequently, a supply of rice stick noodles or vermicelli noodles will be available for you to eat with your Vietnamese bun cha or Pad Thai. Additionally, rice noodles come in different thicknesses, so you can choose between ribbons and threads based on what’s cooking.
What Makes a Noodle a Noodle?
China is where noodles first appeared, and because of the vastness of the country, there are many different kinds of noodles there as well.
While noodles are typically thinner, made of rice, and now manufactured in factories in the South, handcrafted noodles made with wheat are a mainstay of northern Chinese cuisine. The Italian pasta tradition is far more similar to the northern Chinese tradition of making noodles from wheat.
Not only do noodles signify a dish from a different region, prepared with particular ingredients and cooked in accordance with local customs, but they also signify a specific shape—they are thin and elongated. Naturally, there are many variations (longer or thicker, soba or udon noodles, for example), but the basic shape remains the same.
It is never acceptable to serve noodles in the form of macaroni, wheels, shells, or butterflies.
So, What Defines Pasta?
As we previously discussed, the primary distinction between pasta and noodles is found in the ingredients: durum semolina, which is used to make pasta, is far coarser than regular flour. Pasta in northern Italy has a much richer texture because eggs are frequently added to flour and water. Its color changes to a more yellow hue and increases in porosity, which makes it better able to absorb sauce.
Though in Italy the word “pasta” literally defines a hundred shapes and recipes, in our minds, the word conjures up images of spaghetti (which we’ll explain to you shortly).
Unione Italiana Food claims that although there are more than 300 shapes, just ten are the most popular and widely used. Not only is lasagna a tasty dish, but it’s also a type of pasta that is flat and rectangular. It ranks tenth, with spaghetti, rigate, and fusilli occupying the top three spots.
