This article’s lead section may be too short to adequately summarize the key points. Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. The word was derived in the buckwheat soba noodles century from the German word Nudel.
Noodles made from wheat dough became a prominent food for the people of the Han dynasty. Chinese recipe as early as the 9th century. Kesme or erişte noodles were eaten by Turkic peoples by the 13th century. Iran, which was brought through Turco-Mongol. In the 1st century BCE, Horace wrote of fried sheets of dough called lagana. The first concrete information on pasta products in Italy dates to the 13th or 14th centuries. Pasta has taken on a variety of shapes, often based on regional specializations.
In Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date. The Latinized word itrium referred to a kind of boiled dough. Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Zacierki is a type of noodle found in Polish Jewish cuisine. Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork.
Bánh phở, Vietnamese name of the Chinese rice noodles ho fun 河粉 . Egg noodles are made of a mixture of egg and flour. Korean, are made of acorn meal, wheat flour, wheat germ, and salt. Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features.
These Korean noodles are mostly eaten in Gangwon-do. Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre. Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent.