# 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.

## Noodles

* Cup Noodles
* Fideo
* Fried noodles
* Frozen noodles
* Instant noodle
* Mohnnudel
* Rice noodles
* Rice vermicelli
* Schupfnudel
* Coca noodles
* Kesme
* Arishta

## 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.
* Biangbiang noodles
* Cellophane noodles
* Chinkiang pot cover noodles
* Cumian
* Daoxiao noodles
* Dragon beard noodles
* Henan braised noodles
* Hot dry noodles
* Jook-sing noodles
* Kaomianjin
* Lai fun
* Lamian
* Liangpi
* Migan
* Misua
* Mixian
* Mung bean sheets
* Oil noodles
* Paomo
* Rice vermicelli
* Saang mein
* Shahe fen
* Shrimp roe noodles
* Silver needle noodles
* Yi mein
* Youmian

### Hong Kong

* Gong Zai Mian
* Wonton noodles

## Indian

* Idiyappam
* Sevai

## 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
* Bihun – made from rice flour
* Cirambay – made of tapioca
* Kwetiau
* Mie jagung – made from corn starch.
* Mie sagu – made from sago starch.
* Mie singkong/mocaf – 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.
* Harusame
* Hiyamugi
* Ramen
* Sanuki udon
* Shirataki
* Soba
* Sōmen
* Tokoroten
* Udon
* Wanko soba
* Yakisoba

## 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.
* Cellophane noodles
* Cheonsachae
* Dotori guksu
* Garak guksu
* Jjolmyeon
* Kalguksu

## Malaysian

* Char kway teow
* Kolo mee
* Mee bandung Muar
* Mee goreng
* Mee kari
* Mee Rebus
* Pan mee
* Wonton noodles

## Thai

* Khanom chin
* Rice noodles

## Italian

| Type | Description | Translation | Synonyms | Origin or main area of consumption |
| Barbine | Thin strands, often coiled into nests | Little beards | Barbina | |
| Bavette | Narrower version of tagliatelle | Bibs | Baverine, bavettine, lasagneddi (in Sicily) | Liguria |
| Bigoli | Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. | From bigolaro, the pasta press used to make bigoli | Fusarioi | Veneto |
| Bucatini | Thick spaghetti-like pasta with a hole running through the center | Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". | Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati | Lazio |
| Capellini | Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. | Thin hair, little hair | Angel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi | Liguria |
| Fedelini | Very thin spaghetti | Little faithful ones | | Naples, Genoa and Liguria |
| Fettuccine | Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle | Little ribbons: from affettare, "to slice". | Lasagnette, fettucce, ramicce, sagne | Rome |
| Linguine | Flattened spaghetti | Little tongues | Bavettine, bavette fini, radichini, linguettine |
| Lagane |
| 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 |
| Mafalde | Long rectangular ribbons with ruffled sides. | Named in honor of Princess Mafalda of Savoy | Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini | Naples |
| Matriciani | Similar to perciatelli, but folded over rather than hollowed out | | | |
| Pappardelle | Thick flat ribbons of egg-based dough | From Tuscan papparsi, "to pig out". | Papparelle, paparele (Veneto); paspardelle (Marche) | Tuscany and northern Italy |
| Perciatelli | "Virtually identical to bucatini" | From perciare, "to hollow" | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni | Campania |
| Pici | Very thick, irregular and long, hand-rolled pasta. | From appiciare, "to stick". | Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria) | Tuscany |
| Rustiche | Serrated ribbons | literally the feminine plural of rustico, meaning 'rustic' | | 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. 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 giganti | Sicily |
| Spaghetti alla chitarra | Square spaghetti, made of egg and flour | Named 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 chitarra | Abruzzo |
| Spaghettini | A slightly thinner version of spaghetti | Thin spaghetti | Thin spaghetti | |
| Spaghettoni | A slightly thicker version of spaghetti | Thick spaghetti | Spaghetti spessi | |
| Stringozzi | Similar to shoelaces | Shoestring-like, shoelaces | |
| Su Filindeu | Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. | The threads (or wool) of God | | Sardinia |
| Tagliatelle | Ribbons 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 (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia) | Emilia-Romagna (part. Bologna) |
| Tagliolini | Thinner version of tagliatelle | From the Italian tagliare, meaning "to cut". | Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) | Liguria, Piedmont |
| Trenette | Thin ribbon ridged on one side. Slightly thicker than linguine. | | | |
| Tripoline | Thick ribbon ridged on one side | | Signorine | |
| Vermicelli | A traditional pasta round that is thinner than spaghetti. | Little worms | Campania |
| Ziti | Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. 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. | Boccolotti, zitoni, zituane, candele, ziti candelati | Sicily, Southern Italy |