List of noodles


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.

General

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.
are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.
are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in Sino-Korean vocabulary.

Italian

TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
BarbineThin strands, often coiled into nestsLittle beardsBarbina
BavetteNarrower version of tagliatelleBibsBaverine, bavettine, lasagneddi Liguria
BigoliThick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.From bigolaro, the pasta press used to make bigoliFusarioiVeneto
BucatiniThick spaghetti-like pasta with a hole running through the centerHollow straws Translated from, meaning "hole", and, meaning "pierced".Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucatiLazio
CapelliniVery thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.Thin hair, little hairAngel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddiLiguria
FedeliniVery thin spaghettiLittle faithful onesNaples, Genoa and Liguria
FettuccineRibbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelleLittle ribbons: from affettare, "to slice".Lasagnette, fettucce, ramicce, sagneRome
LinguineFlattened spaghettiLittle tonguesBavettine, bavette fini, radichini, linguettine-
Lagane-----
Maccheroni alla molinaraVery thick, long, hand-pulled pasta.The miller’s wife’s pastaAbruzzo
Maccheroncini di CampofiloneThin strands of egg-based pasta. Similar to Capelli d'angelo.Marche
MafaldeLong rectangular ribbons with ruffled sides.Named in honor of Princess Mafalda of SavoyReginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastriniNaples
MatricianiSimilar to perciatelli, but folded over rather than hollowed out
PappardelleThick flat ribbons of egg-based doughFrom Tuscan papparsi, "to pig out".Papparelle, paparele ; paspardelle Tuscany and northern Italy
Perciatelli"Virtually identical to bucatini"From perciare, "to hollow"Maccheroncelli, Maccheronicini, Mezzanelli, Long MacaroniCampania
PiciVery thick, irregular and long, hand-rolled pasta.From appiciare, "to stick".Lunghetti ; pinci ; umbrici/ciriole Tuscany
RusticheSerrated ribbonsliterally the feminine plural of rustico, meaning 'rustic'Apulia
Sagne 'ncannulateLong tube formed of twisted ribbonCaned lasagne
SpaghettiA 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 gigantiSicily
Spaghetti alla chitarraSquare spaghetti, made of egg and flourNamed 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 chitarraAbruzzo
SpaghettiniA slightly thinner version of spaghettiThin spaghettiThin spaghetti
SpaghettoniA slightly thicker version of spaghettiThick spaghettiSpaghetti spessi
StringozziSimilar to shoelacesShoestring-like, shoelaces-
Su FilindeuExtremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.The threads of GodSardinia
TagliatelleRibbons 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 ; lesagnetes ; bardele ; fettuccine ; pincinelle ; tagghiarini ; taddarini Emilia-Romagna
TaglioliniThinner version of tagliatelleFrom the Italian tagliare, meaning "to cut".Tagliolini; tagliatini ; tajarin Liguria, Piedmont
TestaroliThin spongy pasta described as "the earliest recorded pasta"Based upon the testo, a terracotta or cast iron cooking device with a hot, flat surface that testaroli is traditionally cooked onLunigiana
TrenetteThin ribbon ridged on one side. Slightly thicker than linguine.
TripolineThick ribbon ridged on one sideSignorine
VermicelliA traditional pasta round that is thinner than spaghetti.Little wormsCampania-
ZitiLong, narrow hose-like tubes larger than mezzani or bucatini that are traditionally broken before being put to cook. The addition of the word rigati denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.Bride and bridegroom in Sicilian dialect.Boccolotti, zitoni, zituane, candele, ziti candelatiSicily, Southern Italy

Other Asian noodles