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A noodle……….. : 

A noodle……….. 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). In American English, noodles is a generic term for unleavened dough made from many types of ingredients. Noodles exist in an abundance of shapes and sizes.

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In 2005, Chinese archaeologists claimed to have found the oldest noodles yet discovered were found at Qinghai. This find, however, is disputed by many experts who suspect its authenticity. Chinese archaeologists claim the evidence disintegrated shortly after discovery, making the claim unverifiable. Tarim Basin, a desert region in Central Asia and currently part of China's Xinjiang Autonomous province, has been suggested as the likely place of origin of noodles, where it is the staple food of Central Asians in the region.

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TYPES OF NOODLE DISHES A simple noodle soup consisting of Soy Sauce and Sesame oil.

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Basic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods (see fried noodles or lasagna) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors. Chilled noodles: noodles are sometimes served in a salad. An example is the Thai glass noodle salad

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Fried Noodles : dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include Chow mein, lo mien, mee gorena, hokkien, some varieties of pancit, yakisoba and pad that. Noodle soup: noodles served in broth. Examples are pho, beef noodle soup, ramen, laksa, saimin, batchoy, and chicken noodle soup.

Noodles in Philippines : 

Noodles in Philippines Pancit or '"pansit"' is the term for noodles in 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."[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

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Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism." A C C O R D I N G

Pancit Bihon : 

Pancit Bihon Pancit bihon (aka bijon) is the type usually associated with the word "pancit", very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a pancit bihon.

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Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:


PASTA (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά (pasta) "barley porridge“) is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient.

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It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spatzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling.

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Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used. Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its perceived health benefits. Most whole wheat pastas have a mixture of whole grain and regular grain ingredients.



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Long pasta

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Short pasta

Minute Pasta (Pastina, used for soups) : 

Minute Pasta (Pastina, used for soups)

Pasta all'uovo (egg pasta) : 

Pasta all'uovo (egg pasta)

Fresh Pasta : 

Fresh Pasta

Pasta for Pasta al forno (baked pasta) dishes : 

Pasta for Pasta al forno (baked pasta) dishes

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