Pastas & Noodles
Canonical ingredient category source list for Pastas & Noodles.
Ingredients in this category
Use each ingredient link to filter the recipes index.
- Spaghetti (Classic long, thin pasta)
- Linguine (Flat, narrow strands)
- Fettuccine (Wide, flat noodles)
- Tagliatelle (Similar to fettuccine, common in Bolognese)
- Pappardelle (Broad, thick ribbons)
- Capellini (Angel Hair) (Extremely thin strands)
- Bucatini (Thicker spaghetti with a hollow center)
- Vermicelli (Thinner than spaghetti, used in soups)
- Bigoli (Thick spaghetti-like pasta from Veneto)
- Penne (Rigate, Lisce, Ziti) (Short, diagonal tubes)
- Rigatoni (Larger, ridged tubes)
- Tortiglioni (Ridged, twisted tubes)
- Paccheri (Large, smooth tubes, ideal for stuffing)
- Cavatappi (Corkscrew-shaped tubes)
- Ziti (Smooth or ridged tubes, used in baked dishes)
- Garganelli (Tube pasta with ridges)
- Ditalini (Small tubes, often used in soups)
- Fusilli (Corkscrew-shaped)
- Rotini (Similar to fusilli, but slightly tighter spirals)
- Gemelli (Twisted double-helix pasta)
- Casarecce (Twisted, tube-like pasta)
- Trofie (Thin, twisted pasta from Liguria)
- Ravioli (Stuffed square pasta, various fillings)
- Tortellini (Ring-shaped stuffed pasta)
- Agnolotti (Small, stuffed pasta from Piedmont)
- Cappelletti (Similar to tortellini, from Emilia-Romagna)
- Caramelle (Candy-shaped stuffed pasta)
- Mezzelune (Half-moon shaped stuffed pasta)
- Lasagna Sheets (Flat, wide sheets for layering)
- Mafaldine (Ribbon-like, wavy-edged pasta)
- Pizzoccheri (Buckwheat pasta, used in Northern Italy)
- Ramen Noodles (Curly or straight, used in Japanese ramen)
- Udon Noodles (Thick, chewy Japanese noodles)
- Somen (Thin, white Japanese wheat noodles)
- Hiyamugi (Slightly thicker than somen, thinner than udon)
- Chow Mein Noodles (Thin, stir-fry noodles)
- Lo Mein Noodles (Soft, chewy noodles for Chinese dishes)
- Shanghai Noodles (Thicker, chewy Chinese wheat noodles)
- Lanzhou Lamian (Hand-pulled noodles, used in Chinese soups)
- Jajangmyeon Noodles (Korean wheat noodles, used in black bean sauce dishes)
- Rice Vermicelli (Thin, delicate rice noodles)
- Pad Thai Noodles (Flat, wide rice noodles)
- Pho Noodles (Vietnamese flat rice noodles)
- Hofan (Shahe Fen) (Wide, flat rice noodles, stir-fry or soup)
- Chee Cheong Fun (Steamed rice noodle rolls)
- Glass Noodles (Cellophane Noodles, Mung Bean, Potato Starch)
- Sweet Potato Noodles (Japchae Korean Noodles)
- Konjac Noodles (Shirataki, Zero-Calorie, Keto-Friendly)
- Orzo (Rice-shaped pasta, used in Greek & Turkish cuisine)
- Fregola (Sardinian small toasted pasta, similar to couscous)
- Koushari Pasta (Egyptian small macaroni-style pasta)
- Reshteh (Persian wheat noodles, used in soups)
- Fideos (Short, thin noodles used in Spanish fideuà)
- Sopa de Estrellas (Star-Shaped Pasta, Common in Mexican Soups)
- Pasta de Lasaña (Latin American-style lasagna pasta)
- Instant Ramen (Cup Noodles, Packaged Noodles)
- Indomie Mi Goreng (Indonesian Fried Instant Noodles)
- Maggi Noodles (Popular in India & Asia)
- Shin Ramyun (Korean Spicy Instant Noodles)
- Top Ramen (Classic American Instant Noodles)
- Mama Noodles (Thai Instant Noodles)
- Chickpea Pasta
- Lentil Pasta (Red Lentil, Green Lentil)
- Quinoa Pasta
- Brown Rice Pasta
- Corn Pasta
- Black Bean Pasta
- Edamame Noodles
- Kelp Noodles (Seaweed-Based, Low-Carb)
- Cocoa Pasta (Chocolate-Infused, Dessert Pasta)
- Squid Ink Pasta (Black Pasta with Briny Flavor)
- Saffron Pasta
- Matcha Pasta (Green Tea-Infused Noodles)
- Dried Pasta: Up to 2 years (Pantry)
- Fresh Pasta: 2-5 days (Fridge), 6 months (Freezer)
- Gluten-Free Pasta: Up to 1 year (Pantry, depends on brand)
- Boiling: Used for most pastas & noodles
- Sautéing: Stir-frying noodles (Lo Mein, Chow Mein, Pad Thai)
- Baking: Lasagna, Baked Ziti, Mac & Cheese
- Steaming: Rice noodle rolls, steamed dumplings with noodles
- Cold Noodles: Soba, Somen, Cold Sesame Noodles