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Various noodles commonly found in Southeast Asia

This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food^[1] 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.

Noodles

Chinese noodles

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.

Hong Kong

Indian

Filipino

Canton – egg noodles, usually round
Bihon – rice noodles
Lomi – thick egg noodles
Miki – soft yellow egg noodles, usually flat
Misua – wheat vermicelli
Palabok – yellow cornstarch noodles
Sotanghon – glass noodles

Indonesian

Bakmi
Rice vermicelli - Made from Rice flour & water Bihun
Kwetiau
Mie goreng
Mie balapan
Mie jagung – made from corn starch.
Mie sagu – made from sago starch.
Mie singkong – made from cassava starch.
Soun – made from tapioca, ganyong starch, or aren starch. Blue soun also popular with food coloring process.

Japanese

Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.^[2]

Korean

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon (cf. mien) in Sino-Korean vocabulary.

Malaysian

Thai

Vietnamese

Italian

Type	Description	Translation	Synonyms	Origin or main area of consumption
Barbine	Thin strands, often coiled into nests	Little beards^[3]	Barbina
Bavette	Narrower version of tagliatelle	Bibs^[4]	Baverine, bavettine, lasagneddi (in Sicily)^[5]	Liguria^[5]
Bigoli	Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.^[6]	From bigolaro, the pasta press used to make bigoli^[7]	Fusarioi^[6]	Veneto^[6]
Bucatini	Thick spaghetti-like pasta with a hole running through the center	Hollow straws^[4] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".	Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati^[8]^[9]	Lazio^[6]
Capellini	Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.	Thin hair, little hair^[3]	Angel Hair,^[10] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi^[9]^[11]	Liguria^[6]
Fedelini	Very thin spaghetti^[12]	Little faithful ones		Naples, Genoa and Liguria^[13]
Fettuccine	Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle^[14]	Little ribbons:^[15] from affettare, "to slice".^[14]	Lasagnette, fettucce, ramicce, sagne^[9]^[14]	Rome^[14]
Linguine	Flattened spaghetti	Little tongues^[4]	Bavettine, bavette fini, radichini, linguettine^[9]
Lagane^[16]
Maccheroni alla molinara	Very thick, long, hand-pulled pasta.	The miller’s wife’s pasta		Abruzzo
Maccheroncini di Campofilone	Thin strands of egg-based pasta. Similar to Capelli d'angelo.			Marche^[17]
Mafalde	Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy^[16]^[18]	Reginette, frese, tagliatelle nervate,^[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini^[18]	Naples^[18]
Matriciani	Similar to perciatelli, but folded over rather than hollowed out
Pappardelle	Thick flat ribbons^[19] of egg-based dough	From Tuscan papparsi, "to pig out".^[20]	Papparelle,^[9] paparele (Veneto); paspardelle (Marche)^[20]	Tuscany and northern Italy^[20]
Perciatelli	"Virtually identical to bucatini"^[21]	From perciare, "to hollow"	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni^[9]	Campania^[6]
Pici	Very thick, irregular and long, hand-rolled pasta.^[22]	From appiciare, "to stick".^[22]	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)^[22]^[23]	Tuscany^[22]
Rustiche	Serrated ribbons	literally the feminine plural of rustico, meaning 'rustic'^[24]		Apulia
Sagne 'ncannulate	Long tube formed of twisted ribbon	Caned lasagne
Spaghetti	A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.^[25] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.^[26]	"Little strings".^[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".^[25]	Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti^[9]^[26]	Sicily
Spaghetti alla chitarra	Square spaghetti,^[27] made of egg and flour	Named after the guitar-like device used to cut the pasta,^[27] 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 chitarra	Abruzzo
Spaghettini	A slightly thinner version of spaghetti^[28]	Thin spaghetti^[28]	Thin spaghetti
Spaghettoni	A slightly thicker version of spaghetti^[26]	Thick spaghetti	Spaghetti spessi
Stringozzi	Similar to shoelaces	Shoestring-like, shoelaces^[29]
Su Filindeu	Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.^[30]	The threads (or wool) of God^[30]		Sardinia^[30]
Tagliatelle	Ribbons of egg-based pasta.^[31] Generally narrower than fettuccine.	From the Italian tagliare, meaning "to cut".^[31]	Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)^[9]^[31]	Emilia-Romagna (part. Bologna)^[31]
Tagliolini	Thinner version of tagliatelle	From the Italian tagliare, meaning "to cut".	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)^[32]	Liguria, Piedmont^[32]
Trenette	Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline	Thick ribbon ridged on one side^[33]		Signorine^[9]
Vermicelli	A traditional pasta round that is thinner than spaghetti.^[34]^[35]	Little worms^[4]^[36]	Campania^[6]
Ziti	Long, narrow hose-like tubes^[19] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.^[37] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.	Bride and bridegroom (ziti is plural) in Sicilian dialect.^[37]	Boccolotti, zitoni, zituane, candele, ziti candelati^[9]^[37]	Sicily,^[38] Southern Italy^[37]