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World's best pasta and noodle-based dishes

If you believe we've missed an important world food or drink, please let us know.

 

Pasta

 
 

Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water...

 

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Indonesia, Malaysia and Singapore. In Indonesia, the dish is served in Chinese restaurants and traveling street hawker, and locally known as Kwetiau Goreng (Indonesian: fried Kwetiau)...

 

Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation...

 

Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat thick noodle made of egg and flour wider than but similar to what's called tagliatelle elsewhere in Italy. Fettuce is a wider version of fettuccine whilst fettucelle is thinner...

 

Gnocchi is the Italian name for a variety of thick, soft noodles or dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti...

 

Halušky are a traditional variety of thick, soft noodles or dumplings cooked in the Central European cuisines (Slovakia, Poland, Ukraine, Romania and Hungary). They are irregular in shape andmade with wheat flour and/or potatoes...

 

Kugel is a baked Jewish pudding or casserole most commonly made from egg noodles or potatoes, served as a side dish or a dessert...

 

Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Singapore, Indonesia and Malaysia...

 

Lasagna is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce...

 

A noodle is a type of food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot)...

 

Pad Thai or Phat Thai (Thai: "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime...

 

Pancit or '"pansit"' is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means "something conveniently cooked fast"...

 

Pasta (Italian pasta, from Latin pasta "dough, pastry cake") is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes...

 

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...

 

Spaghetti alla Bolognese, Spaghetti Bolognese, or Spaghetti Bolognaise in a form popular outside of Italy, consists of a meat sauce served on a bed of spaghetti with a good sprinkling of grated Parmigiano cheese...

 

Spätzle (also Spätzli in Northern Germany; Nockerln and Knöpfle in parts of Southern Germany and Austria; and Knöpfli in Switzerland), are a type of egg noodles and small dumplings found in the cuisine of Germany and regions of neighboring countries...

 

Tagliatelle and tagliolini (from the Italian tagliare, meaning "to cut") are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine...

 

Tortellini is a kind of ring-shaped pasta. They are typically stuffed with a mix of meat (pork loin, prosciutto). Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù...

 
 
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