Two cultures heavily use noodles in many traditional dishes.
But what is it that makes them so different?
What are some of the main differences between Asian-style noodles and Italian-style noodles?
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Brach says that Asian style noodles vary in ingredients much more than Italian ones do.
“Italian pasta essentially has two main pasta doughs: egg dough and non-egg dough.
Aung points out another key difference between the two variations of noodles.
“Asian noodles vary in textures, ingredients, and shapes.
Depending on the dish, the texture can be soft, crispy, chewy, or firm.”
Have you ever tried sweet potato noodles or glass (cellophane) noodles?
Both of these noodles fall under the umbrella of various Asian-style noodles.
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How many different types of Italian-style noodles are there?
“Not sure there is a definitive answer to that!
A few hundred for sure, though,” says Forgione.
Based on who you ask, there can be anywhere from 60 to 260 different shapes.”
So why are there so many different shapes, then?
There is a story behind every shape and name."
How many different types of Asian-style noodles are there?
“Asian countries have made noodles for thousands of years,” says Aung.
“There are certain styles that are over four thousand years old!
The main techniques used are: hand-cut, extruded, peeled, pulled, kneaded, and flicked.
The style and variety of noodles produced are endless.”
What are some of the most common dishes you see authentic Italian-style noodles in?
What are some of the most common dishes you see authentic Asian-style noodles in?
What are some tips you have for cooking pasta?
Forgione says to think about the kind of texture you want to achieve before you cook the pasta.
The sauce plays a big factor in this!
Also, both Forgione and Barch say that seasoning the water is a step that should not be overlooked.
However, seasoning your pasta water really is a game-changer," says Barch.
Forgione suggests that you give the seasoned water a taste test before adding in your pasta.
“Salt your water until it is fully seasoned.
It should be salty like the sea!”
Finally, not every pasta will achieve a desirable texture at the same time.
Forgione says that fresh pasta cooks more quickly than a boxed variety.
Then there’s the sauce.
“Finishing the pasta in the sauce is also key, says Barch.
“The starch from the pasta thickens the sauce and helps bind the dish together.
It also allows the sauce to permeate the pasta and really make the dish shine.”
What are some tips you have for cooking Asian-style noodles?
Aung warns to never overcook or cut noodles.
“Cutting noodles will bring you bad luck,” says Aung.
And that is very important for any chef to know!
