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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
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 and made 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
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
with crushed peanuts, coriander and lime...
Pancit or '"pansit"' is the term for
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
cellophane noodles, which is
another type of vermicelli...
Spaghetti alla Bolognese, Spaghetti Bolognese, or
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
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
tagliolini (from the Italian tagliare, meaning "to cut") are the classic
of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are
long, flat ribbons that are similar in shape to
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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