All Things Noodles's topics - tribe.net

favorite place to get noodles?

pengrin — Sat, 25 Sep 2004 20:45:48 GMT

What's your favorite place to get your noodles?

So far I usually get my Thai spicy pan fried noodles from Thai osha cafe. It's pretty tasty.

posted in All Things Noodles - 11 replies

Noodle in Chinese culture

Wed, 11 Jul 2007 16:44:05 GMT

Noodles are the symbol of longevity in Chinese culture. They are as much a part of Chinese birthday celebration as a birthday cake with lit candles is in many countries, so that youngsters or seniors all will have a bowl of Long Life Noodle in the expectation of a healthy life. Since noodles do symbolize long life, it is considered very unlucky to cut up a strand.

http://www.foreignercn.com/index.php/action_viewnews_itemid_2789.html
Here it comes, and you could find some more food culture on the website. ^^

posted in All Things Noodles - 0 replies

chinese food tribe

dariajun — Sat, 01 Jul 2006 05:49:19 GMT

I was searching searching searching and found no tribe on Chinese food. We have tribes about many other Asian cuisines, but not Chinese? The mother of all cuisines? That is silly.

So I made one, and everyone is invited. Let's talk about real Chinese food!

http://tribes.tribe.net/chfoods

posted in All Things Noodles - 2 replies

If you could only put two things on your noodles...

Chili_Bonbons — Tue, 21 Mar 2006 02:54:16 GMT

... what would they be?
and on what kind of noodles?

posted in All Things Noodles - 21 replies

my favorite thing on noodles

nicole — Wed, 13 Jun 2007 01:41:53 GMT

I love any kind of seafood on my noodles. Esp. scallops and linguine. I just love linguine i don't know why but i guess we all have our favorites. I love noodles so much ppl call me noodle as my nickname. Great tribe.

posted in All Things Noodles - 1 reply

hand pulled noodles in sf?

Tue, 23 Aug 2005 21:37:36 GMT

does anyone know of any chinese restaurants in sf that serve the fresh handpulled noodles? i've been to a couple with my parents in the south bay, but haven't had any in sf...

posted in All Things Noodles - 7 replies

spicy ramen swap? (mine for yours)

quan — Sat, 12 May 2007 18:08:45 GMT

Does anyone want to swap my Daily tom yum flavor ramen for you favorite spicy ramen. Send me an email.
As these ramens are out of production, and extremely tasty and spicy.
quan

posted in All Things Noodles - 0 replies

green tea noodles

philipg — Tue, 12 Dec 2006 22:03:42 GMT

i love tea and i love noodles. So i tried to combine the 2

2 cups semolina
1 tsp sea salt
1 tbsp matcha
1/2 cup water

mixed it all up, rolled it out, cut it, boiled it and made a spicy sesame sauce to put over the top. YUMMMM

then made them again and rolled em and cut em into steamed dumpling wrappers. Filled them with a bombination of tempeh, burdock, lotus root, waterchestnuts, shallot, thai chili, garlic, ginger, 5 spice powder, shoyu, mirin and shaoshing. YEAH!

will try with different types of flour next time

phil

posted in All Things Noodles - 3 replies

allergies

MickD — Wed, 13 Dec 2006 04:59:07 GMT

Sadly, I've just determined I'm allergic to rice, peanuts, and soybeans. Not the kind of allergy that might kill one, but the kind of allergy which would make me sick. And sadly, this means no more Thai noodles. Since I've long known I'm allergic to coconuts, this means no more Thai food in general.

Can anyone tell me what Udon and Soba are traditionally made of? Lo-mein? Assuming I can get a Japanese or Chinese noodle dish without soy...

posted in All Things Noodles - 0 replies

Korean Noodles

Tue, 10 Jan 2006 01:19:52 GMT

I'm new here, but have y'all talked about the sweet-potato starch noodles from which chap-jae (sp?) is made. An excelent Korean dish, with beef, vegies, mushrooms and sesame oil.

Another awsome Korean noodle dish is neng-myun. It's cold yam-starch noodles in either a spicy-vinegar sauce or a soup base broth with ice cubes of frozen broth (not rock hard ice...more slushee).

Gotta love the Korean handmade noodles typicaly found in Jam-Bong spicy seafood soup!

posted in All Things Noodles - 12 replies

curry noodles... anyone?

Abs — Thu, 09 Sep 2004 20:53:13 GMT

hey! has anyone of u tasted curry noodles? (",)

posted in All Things Noodles - 11 replies

hong kong noodles

pengrin — Wed, 21 Dec 2005 03:28:27 GMT

aka - crispy chow mein..

I just wanna say I had the urge for some crispy chow mein noodles tonite. It's some yummy noodles although the gravy sauce was okay.

;)

posted in All Things Noodles - 0 replies

soba

philipg — Fri, 16 Dec 2005 19:01:17 GMT

has anyone here tried to make their own soba noodles? I am planning to try to make some this weekend. Looking for tips and advice from someone who is experienced.

If any of you in the bay area care to be part of a soba making party on Sunday evening, let me know.

phil

posted in All Things Noodles - 0 replies

World's oldest noodles found

kryscat — Mon, 17 Oct 2005 22:53:35 GMT

http://news.yahoo.com/s/space/20051012/sc_space/worldsoldestnoodlesalterviewofancientdiet;_ylt=Asbw_oI7wT5CMUOqBZY6TAYEtbAF;_ylu=X3oDMTBiMW04NW9mBHNlYwMlJVRPUCUl

posted in All Things Noodles - 3 replies

sesame cold noodles

pengrin — Fri, 07 Jan 2005 17:28:55 GMT

OMG -- my friend made me some sesame cold noodles and now I want to make it myself... Does anyone have any good recipes?

yum.

posted in All Things Noodles - 5 replies

soybean noodles

pengrin — Sun, 11 Sep 2005 21:48:52 GMT

I went to Berkeley Bowl and I bought soybean noodles. Interesting taste and texture.

Anyone try it?

posted in All Things Noodles - 0 replies

Noodle newbie here

MarkoftheTribe — Thu, 04 Aug 2005 18:46:24 GMT

Hi everyone! *waves*

I'm new and I love instant Ramen noodles. (Roasted chicken and Lime shrimp are the best...) =)

posted in All Things Noodles - 11 replies

Pho in East Bay?

yk517 — Sat, 02 Oct 2004 02:10:52 GMT

Any recommendations for great pho in Berkeley, Oakland, or Alameda?

Pho Hoa (a chain) is alright but I'm shootin' for something more authentic. Thanks!

posted in All Things Noodles - 5 replies

San Tung April 7th @ 7PM

pengrin — Tue, 22 Mar 2005 00:18:26 GMT

Check out the event @ San Tung -- my noodle fans. :)

http://sanfrancisco.tribe.net/event/3502af29-4bf1-48a9-a1ec-b11257f0e3b1?tribeid=1dd7594a-cf1f-430d-bae2-dd6c3a82aa55&nextpage=http%3A%2F%2Fsanfrancisco.tribe.net%2Ftribe%2F1dd7594a-cf1f-430d-bae2-dd6c3a82aa55%3Fr%3D10535&r=10535

posted in All Things Noodles - 0 replies

I have .....

Yuriko — Thu, 03 Feb 2005 19:07:42 GMT

fettucine alfredo for lunch...
I stir-fried some shrimp, peppers, onions, and garlic last night with some fettucine... then put the alfredo sauce on it...
Mmmmm Mmmmm good!

posted in All Things Noodles - 6 replies

Homemade noodles places

pengrin — Fri, 14 Jan 2005 23:56:17 GMT

Baldoria Restaurant
2162 Larkin Street,
San Francisco
CA 94109 (Russian Hill)

Tiramisu
28 Belden Place
San Francisco
CA 94104 (Financial District / Embarcadero)

posted in All Things Noodles - 0 replies

My children...my children...my children...

Muin — Thu, 18 Nov 2004 19:55:30 GMT

I have been away o' so very long and have returned to shepherd you out of the desert and into the arms of noodleyness.

I have cast my rigid staff (of spaghetti) to the boiling water, like unto Moses and it has become like a serpent...a serpent that was covered in a tasty red sauce with ground beef chunks.

Come back and rest your heads, o' weary children, on the soft, cushy, ricotta cheese filled pillow and dream the dream of nouilles!!

Tell me, o' children, what have you found to be your favourite noodle based upon texture alone?

For my own part, it is the wheat ramen, just al dente...preferably with a seafood base.

posted in All Things Noodles - 4 replies

how to

smallgrassygnoll — Sun, 31 Oct 2004 06:21:16 GMT

how to getting cappeli d'angelo out of a pump motor?

posted in All Things Noodles - 2 replies

It's raining, it's pouring....

Fri, 15 Oct 2004 14:03:27 GMT

My noodles are boring me to tears....

First off, kudos to whomever gets that reference. Second, and more importantly, though, I have fallen into a noodle rut: soba this, cappelini that, linguini blah blah blah. I have a noodle emergency. Your mission, should you choose to accept it: can you give me an idea of an off-the-beaten-path noodle that would spice up my plate?

Remember, I live in the Midwest, so finding it could be a challenge -- but I'm not averse to making my own, either.

And thank you in advance!

posted in All Things Noodles - 9 replies

zaru soba

pengrin — Sat, 25 Sep 2004 16:02:52 GMT

Anyone know how to combine a receipe for this? What do you think of buckwheat noodles?

posted in All Things Noodles - 4 replies

fat or thin noodles?

Abs — Fri, 17 Sep 2004 10:35:35 GMT

which kind of noodles do u prefer... fat or thin? ;)

posted in All Things Noodles - 10 replies

glass noodles

Wed, 22 Sep 2004 17:54:39 GMT

japanese glass noodle salad

weird stuff

posted in All Things Noodles - 1 reply

macaroni as decoration

contactMOD250 — Thu, 12 Aug 2004 04:40:43 GMT

i just thought you all might like to know that i went old school today and taught my son the fine art of glue, macaroni, and fingerpaint. he had a grand 'ole time. ate minimal glue, too (elmer's of course; school glue, not paste).

posted in All Things Noodles - 3 replies

What's for tonight

Sat, 11 Sep 2004 21:49:20 GMT

Sooooo, I want to go out tonight to eat. Gotta drive the 30km downtown but where to go? Lo Mein? Pasta? What noodles to eat?
So many choices :-)
What noodles are on your plate tonight?

posted in All Things Noodles - 5 replies

I guess I'm just plain old picky about my NOODOS.

Muin — Sat, 04 Sep 2004 02:16:01 GMT

I bought some noodles tonight.
I was mostly disappointed.

Why?

I asked myself that too.

I eat noodles mostly for the textural experience.
For me,the ultimate satisfaction comes from the common wheat ramen noodle.

I love the way that they feel on the lips and tongue en masse. They are light and glossy from their broth. They can be easily cloven by the teeth too.

I've had udon and they are yummy, but they are for those times when I'm in a very concentrated mood.

Rice noodles...thin...yes...full mouth-feel...true...i don't like how toothy they can be though.

I like soba noodles sometimes. These are buckwheat. Even then, they are (to me at least) so rich in taste and texture, as to be almost overwhelming.

I think I swear by Little Cook brand ramen.

posted in All Things Noodles - 2 replies

chow mein

Fern — Thu, 02 Sep 2004 02:02:36 GMT

whats the deal with that anyway? sometimes its crunchy noodles and sometimes its noodlie wet noodles and sometimes it has brown sause and white sause and i dont know what the fukkers those cats are trying to pull any more. can any body tell me anything about this? and whats lo-mein? HELP ME NOODLE HELPERS! ok. serious! Fern

posted in All Things Noodles - 6 replies

HEY!

Fern — Tue, 31 Aug 2004 05:54:17 GMT

i ate some freeky deeky noodle stuff last night that was made out of tofuu stuff. looked just like noodles but wasnt i guess. tofu stuff instead. weird huh? any body ever ate those things? it also had some veggies on it and some of them were like eating some tree wood. it was a MYSTERY. like the thai soup stuff where you are trying to eat it and your going "half the shit in this soup is like wood chips" but this wasnt soup. it was noodles. but not really. hah! so i dont even know if im sposed to talk about these things on the noodle tribe. if not, sorry!!!!!!!

posted in All Things Noodles - 6 replies

noodle snacks...

Abs — Mon, 23 Aug 2004 09:17:52 GMT

i dunno if u guys have seen, heard, or tasted noodles that are packaged just like potato chips, the junk food type... here in the philippines, i think we got two of them. Their brand names are MIMI and NOODA CRUNCH. i haven't tasted nooda crunch yet but mimi's yummy.

posted in All Things Noodles - 5 replies

new nissin

contactMOD250 — Wed, 25 Aug 2004 18:48:51 GMT

so i was stocking up on pork flavored ramen yesterday when i noticed a new development in the ramen aisle- nissin chow mein in a microwaveable tray-

there were 2 flavors: chicken and garlic shrimp. you put a cuppa water in the tray, nuke for 6 minutes, then add the liquid flavor sauce. mix, chill, eat. not bad- it was kinda like the ramen without the broth- pretty tasty, too...

posted in All Things Noodles - 0 replies

What's for lunch tomorrow?

Yuriko — Fri, 20 Aug 2004 05:23:45 GMT

My brother made some Barilla pasta and so I get that for lunch! Wheee!!!

posted in All Things Noodles - 5 replies

i just ate

Muin — Thu, 12 Aug 2004 01:16:48 GMT

spinach tortellini with ricotta cheese and a carbonara sauce with crab meat

yummm

posted in All Things Noodles - 16 replies

Chihuahua ravioli in parakeet sauce

Muin — Tue, 10 Aug 2004 19:22:43 GMT

ha ha ha

i just wanted to get your attention!

posted in All Things Noodles - 12 replies

ramen

contactMOD250 — Sat, 31 Jul 2004 05:23:48 GMT

top ramen... or nissin?

me, i'm a top ramen fan. pork flavor, specifically. my mom is all about nissin, she says the noodles taste better; i disagree.

thoughts?

posted in All Things Noodles - 20 replies

A note on ASAIN noodles (more school)

Muin — Wed, 07 Jul 2004 18:38:38 GMT

Noodles are a very important part of Asian cooking. They are a staple ingredient in many recipes and a lot of signature Asian dishes involve noodles. However, it can often be confusing trying to find the right kind of noodles. There is more variety between the types of Asian pasta than Italian pasta so it is not the same to simply substitute another kind of noodle. To make things even more confusing there are many different names for the same types of noodles. Often if you are shopping for these ingredients in an Asian grocery you will not be able to tell from the package what kind of noodles are inside so it is important to know what the noodles look like.

Although people often recommend substituting Italian pastas for Asian noodles in recipes it really isn't the same. Asian noodles vary from their counterparts quite a bit. For instance, many recipes say to substitute linguine for rice noodles but they really aren't comparable. Rice noodles are also known as rice sticks or vermicelli. They are white in color and the texture is a lot like rice. The classic Asian dish, Pad Thai, usually uses rice noodles. There are also many Vietnamese dishes that consist of rice noodles topped with meat and served with a light sauce. Rice noodles are sold dry and come in different thicknesses. The very thin variety are usually used in soups and salads. Since rice noodles are precooked they don't need to be boiled. It is best to simply soak rice noodles for 15-20 minutes and then rinse off the starch before adding them to any dish or soup.

Perhaps the best known noodles are Ramen noodles. They have made a big hit with instant soups but Ramen noodles are not just for soup. You can recognize Ramen noodles easily because they are very curly, long noodles that are dried into a rectangular brick. These noodles boil for 3 minutes and then are ready to serve. They are excellent in soup but can also be added to a wok with sauce, chopped vegetables and meat to make any variety of stir fry dishes.

The most distinctive Asian noodles are cellophane noodles also referred to as bean threads. They are made from mung-bean (bean sprout) starch. Cellophane noodles are very thin, string-like noodles that become almost transparent when cooked. For this reason they are also known as glass noodles or vermicelli noodles. Cellophane noodles are usually stir fried with other ingredients because they do not have much flavor. They are great for picking up the taste of other ingredients and their unique slippery texture adds an exotic element to any Asian dish. This type of noodle also needs to be soaked for about 20 minutes before cooking. You can tell the noodles are done when they become completely clear.

Chinese egg noodles (or E-fu noodles) are probably the most similar to American noodles. They are made from a mix of eggs and wheat. These noodles come in all kinds of shapes and sizes but they are usually a light yellow color. They are sold fresh or dried. Often they are fried and sold in bundles. Then they have to be boiled for a few seconds before adding them to any dish. These are also the same noodles used to make egg rolls and wontons.

Japanese noodles come in three primary types but they can all be served cold with a dipping sauce or in broth. The first kind, Soba noodles, are made of buckwheat and have a distinctive brown color. These noodles are much more hearty and substantial than other Asian noodles. Soba noodles need to be boiled but the cooking time varies depending on the thickness of the noodles. When the noodles are first added to water they must be stirred to prevent clumping. Another Japanese noodle is somen. These are made of wheat flour and oil. They tend to be very thin and delicate. Somen noodles are usually sold dried and bundled together with a band. The third kind are Udon noodles. They are also made of wheat but tend to be thick and chewy in texture. This wide noodle looks a lot like fettuccine and is often used in Lo Mein and Chow Mein recipes.

There are many more sub-divisions of Asian noodles and lots of different names for them but this listing is a good general guide. Although you may not be able to find all these types of noodles in your grocery store Asian noodles are becoming more popular. Of course any Asian market is a good place to find out about noodles. However, probably the best way to learn about Asian noodles is to go out and eat them!

Taken from: http://nm.essortment.com/asiannoodles_rkxu.htm

NO MORE SCHOOL FOR A WHILE...I JUST WANT ALL MY CHUMS TO BE IMPRESSIVE AT COCKTAIL PARTIES!!!!

posted in All Things Noodles - 13 replies

THE WINNER IS>>>>

Muin — Wed, 28 Jul 2004 14:06:46 GMT

Jeff!!!

posted in All Things Noodles - 12 replies

The NOODOS Quiz Game

Muin — Fri, 16 Jul 2004 15:51:49 GMT

I'll be the host: Chuck Noodlery.

We're gonna need some contestants here.
Ladies and germs, I am clearly flying by the seat of my pants...and I'm flying COACH at that.

HA HA HA!!

(laughing at my own joke)

The prize is that I'll do a Beeboy styled picture for you of your own request.
...but seriously, who wants to play?

posted in All Things Noodles - 24 replies

HEY...HEY HEY HEY YOU LAZY, SOGGY NOODLES!!

Muin — Mon, 26 Jul 2004 02:22:25 GMT

YOU HAVE TO READ THE REPLIES FOR THE NOODLE GAME AND VOTE.
THE DEADLINE WAS GOING TO BE MONDAY, BUT IT'LL BE EXTENDED TILL WEDNESDAY.

REMEMBER WHAT IT MEANS TO BE A NOODLER...DO YOUR PART AND VOTE!!!!!

your humble moderator

posted in All Things Noodles - 0 replies

>>>>>>People...people...people...<<<<<<

Muin — Mon, 12 Jul 2004 18:27:28 GMT

Just show me a picture of you and some of your favourite noodles...any which way you please.
Post them in the photos and we'll all shout HOORAY when each of you does.
That'll give us all a chance to be able to put a face to the name and the noodle of choice too.

What do you say??

posted in All Things Noodles - 0 replies

noodle fantasy

Muin — Mon, 12 Jul 2004 17:53:44 GMT

i think it would be amazing to lie in an old fashioned claw-foot bathtub filled with ramen noodles of just the right temparature...they'd have to be really well drained first...to get the ambient dry noodle spa effect.

what's YOUR bizarre noodle fantasy???

posted in All Things Noodles - 3 replies

GREAT PASTA IDEA

Muin — Fri, 09 Jul 2004 13:21:23 GMT

i wouldn't call this a recipe...especially because i'm going to rely on your intrinsic NOODLER's resourcefulness to find your favourite pasta recipe.

...but here's the concept...do with it what you will and report back.

>make your pasta dough

>roll it out nice and thin

>apply a nice blend of cheeses and veggies...leaving a margin of pasta around the edge

>brush the edges with whipped egg and roll the whole thing up like a Yule Log.

>roll in a tea towel and tie the ends off with butcher's twine

>place in salted boiling water for about 40 minutes

>remove carefully..allow to cool enough to handle...slice into pretty little wheels

>place in baking dish and cover with sauce and cheese and bake till cheese is nicely melted.

>enjoy

as you can see...this is W I D E open for variations...go nutty

posted in All Things Noodles - 8 replies

PASTA RECIPE

Muin — Fri, 09 Jul 2004 18:49:35 GMT

http://www.taunton.com/finecooking/pages/c00118.asp

posted in All Things Noodles - 0 replies

Can you have too much of a good thing?

Muin — Fri, 09 Jul 2004 01:55:01 GMT

I think I just did:

Meat raviolis + marinated artichokes + stuffed olives +feta + parmesan + tomato paste.

Roll me away now.

posted in All Things Noodles - 5 replies

Good morning fellow NOODLERS

Muin — Tue, 06 Jul 2004 12:20:02 GMT

I am so happy to see you all here (at your respective conveniences anyhow). It warms my heart to know that so many of are not afraid to admit our love of noodles.

I think our very first order of business is to think of a name that describes our particular devotion...as you see, I used NOODLERS, but I am open to all suggestions.

I am going to open a thread later on that will be devoted to favourite noodle recipes. These might even include recipes for making Thai egg noodles with lovely free-range eggs so that Adam does not feel like a babe lost in the wilderness anymore.

I have a small and fun assignment for us all.
I think that we should photograph our favourite noodles; photograph our favourite noodles in their packaging; noodles on a plate or in a bowl; those of you who feel daring enough could and should even photograph noodles in as suggestive a way as you see fit....how does THAT sound to you Adam?

Together, we can make this a long-lasting fantasyland of noodles and noodle related paraphernalia!!

Ha ha ha.

Noel

posted in All Things Noodles - 20 replies

Rigatoni!!!!

Muin — Wed, 07 Jul 2004 16:56:18 GMT

...well, now that I have everyone's attention.

:-)

Is there anyone in the group yet, who I haven't added to my friends list (as part of an obvious oversight my beauties); if so...then add ME to yours and we'll be in like Flynn.

posted in All Things Noodles - 13 replies

A note on PASTA...(school's back in).

Muin — Wed, 07 Jul 2004 18:36:18 GMT

The Italian word Pasta has many meanings, including "pastry", "dough", "pastry" as in "small cake", or "paste". In English, the word is generally understood to mean certain types of noodles that are produced from the paste of ground grains mixed with water, and often egg and salt.
Wheat noodles are by far the most common noodles in Asia (c.f., Japanese udon and somen) and Europe (c.f., spaghetti), while rice noodles tend to be rare outside of Asia. In English-speaking countries, Italian noodles are the kind most often referred to as "pasta". In Italy, spaghetti with tomato sauce (sugo) and Parmigiano are usually referred to as "pastasciutta" ("asciutto" means "dry" or "dried").

While it has been thought in some places that Marco Polo brought the concept back with him from China (from where should come spaghetti), the first pastas that we know about in Europe were on Etruscan tombs from the 4th century BC.

Thomas Jefferson is credited with bringing the first macaroni machine to America in 1789 when he returned home after serving as ambassador to France.

Common pasta sauces include pesto, spaghetti sauce, and alfredo.

Shaped Pasta:

Campanelle - small cones
Casarecci - short lengths rolled into an 'S'
Cavatelli - sea shell shaped with rolled edges
Conchiglie - sea shell shaped
Conchiglioni - large stuffable sea shells shapes
Creste di galli - short curved and ruffled
Farfalle - bow tie or butterfly shaped
Farfallone - larger bow ties
Fiori - shaped like a snowflake
Fusilli - short lengths of twisted pasta
Fusilli Bucati - a more spring shaped variety
Gemelli - two short stands of pasta twisted together
Gigli - cone or flower shaped
Gnocchetti - smaller version of Gnocchi
Gnocchi - potato pasta
Gramigna - short curled lengths of pasta
Lumache - snail shaped
Lumaconi - jumbo Lumache
Maltagliati - flat roughly cut triangles
Orecchiette - bowl or ear shaped pasta
Pipe - larger versions of macaroni
Quadrefiore - square with rippled edges
Radiatori - shaped like radiators
Ricciolini - short wide noddles with a 90 degree twist
Rotelle - wagon wheel shaped pasta
Rotini - pasta twisted into a spiral
Spiralini - more tightly coiled fusilli
Strozzapreti - rolled across their width
Torchio - torch shaped
Trofie - thin twisted pasta

Tubular Pasta:

Bucatini - hollow spaghetti
Calamarata - wide ring shaped pasta
Calamaretti - smaller Calamarata
Cannelloni - large stuffable tubes
Cavatappi - 'S' shaped macaroni
Cellentani - corkscrew shaped tube
Chifferi - short and wide macaroni
Elbow macaroni - most common type of pasta
Elicoidali - slightly ribbed tube pasta
Fagioloni - short narrow tube
Garganelli - square egg noodle rolled into a tube
Gomiti - wide 'C' shaped pasta
Macaroni - any narrow tube pasta
Maccheroni - longer macaroni
Maccheroncelli - hollow pencil shaped pasta
Maltagliati - short wide pasta with diagonally cut ends
Manicotti - large stuffable ridged tubes
Mezzani - short curved tube
Mezze Penne - shot version of penne
Mezzi Bombardoni - wide short tubes
Mezzi Paccheri - shorter version of paccheri
Mostaccioli - longer version of penne
Paccheri - large tube
Pasta al ceppo - shaped like a cinnamon stick
Penne - medium length tubes with diagonally cut ends
Penne rigate - penne with ridged sides
Penne Zita - wider version of penne
Pennette - short thin version of penne
Pennoni - wider version of penne
Perciatelli - thicker Bucatini
Rigatoncini - smaller version of rigatoni
Rigatoni - large and slightly curved tube
Sagne Incannulate - long tube formed of twisted ribbon
Trenne - penne shaped as a triangle
Trennette - smaller version of trenne
Tortiglioni - narrower rigatoni
Tuffoli - ridged rigatoni
Ziti - long narrow hose like tubes
Zitoni - wider version of Ziti

Strand Noodles:

Angel Hair - very thin strands
Barbina - thin strands often coiled into nests
Bigoli - a whole wheat version of spaghetti
Capellini - even thinner than angel hair
Chitarra - similar to spaghetti, except square rather than round
Ciriole - thicker version of Chitarra
Fedelini - somewhat thicker than vermicelli
Fusilli lunghi - very long fusilli
Spaghetti - most common type of noodle
Spaghettini - slightly thinner than spaghetti
Spaghettoni - slightly thicker than spaghetti
Vermicelli - somewhat thinner than spaghetti
Vermicelloni - slightly thicker than vermicelli

Ribbon Pasta Noodles:

Bavette - narrower version of tagliatelle
Bavettine - narrower version of bavette
Fettuce - wider version of fettuccine
Fettuccine - ribbon of pasta approximately one centimeter wide
Fettucelle - narrower version of fettucine
Lasagna - very wide noodles that often have ridged sides
Lasagnette - narrower version of lasagna
Lasagnotte - longer version of lasagna
Linguettine - narrower version of linguine
Linguine - flattened oval shaped spaghetti
Mafalde - short rectangular ribbons
Mafaldine - long ribbons with ruffled sides
Pappardelle - thick flat ribbon
Pillus - very thin ribbons
Pizzoccheri - ribbon pasta made from buckwheat
Reginette wide ribbon with rippled edges
Sagnarelli - rectangular ribbons with fluted edges
Stringozzi - similar to shoelaces
Tagliatelle - ribbon fairly thinner than fettuccine
Taglierini - thinner version of Tagliatelle
Trenette - thin ribbon ridged on one side
Tripoline - thick ribbon ridged on one side

Soup Pasta:

Acini di pepe - small spheres of pasta
Alphabets - pasta shaped as letters of the alphabet
Anelli - small rings of pasta
Anellini - smaller version of anelli
Conchigliette - small shell shaped pasta
Corallini - small short tubes of pasta
Couscous - the smallest of all pasta varieties
Ditali - small short tubes
Ditalini - smaller versions of ditali
Farfalline - small bow tie shaped pasta
Fideos - short thin noodles
Filini - smaller version of fideos
Funghini - small mushroom shaped pasta
Occhi di pernice - very small rings of pasta
Orzo - small rice shaped pasta
Pearl Pasta - spheres slightly larger than acini di pepe
Quadrettini - small flat squares of pasta
Risi - smaller version of orzo
Seme di melone - small seed shaped pasta
Stelle - small star shaped pasta
Stelline - smaller version of stelle
Stortini - smaller version of elbow macaroni
Tubetti - longer version of ditali
Tubettini - smaller version tubetti

Stuffed Pasta:

Ravioli
Tortelini

Taken from: http://www.campusprogram.com/reference/en/wikipedia/p/pa/pasta.html

posted in All Things Noodles - 0 replies

f*ck adkins

Wed, 07 Jul 2004 14:08:10 GMT

you visited here yet?
http://www.tribe.net/tribe/servlet/template/pub%2CTribeCard.vm?tribeid=9fb2b39f-a619-4eb4-84bf-7f500b47885c&_click_path=Application%5Btribe%5D.Tribe%5B9fb2b39f-a619-4eb4-84bf-7f500b47885c%5D

nice funny people, loading up on pasta, and potatoes

posted in All Things Noodles - 2 replies

Fearlessly we must bear our noodos

Muin — Wed, 07 Jul 2004 12:48:10 GMT

In the pursuit of art and all that is noodley, I implore you all to create NOOD art and to post it.

Meemee and I have gotten the ball rolling and Adam says that he and Felis are going to have noodles soon; so as to contribute their art.

BTW...kudos to meemee for coining the term 'NOOD'

As Chang Komodo Giacometti, famous noodle historian and philosopher once said, "When we have noodles, we need no fear; we need no shame. When we have noodles, we are not alone."

Anyone care to discuss?

posted in All Things Noodles - 4 replies

favourite noodle

Mon, 05 Jul 2004 23:28:59 GMT

ok. my favourite noodle is:

capelli d'angelo

and my least favourite are those big fat wormy japanese noodles...udon!!!

posted in All Things Noodles - 4 replies

It's a funny thing folks

Muin — Mon, 05 Jul 2004 19:09:20 GMT

I said I'd never host a group myself.
However, when I recently joined a noodle group, i was dismayed to see that it just lay there getting cold and dry.

That's no way to treat a noodle or a noodle tribe.

There is just too much at stake, says i.

Everyone likes them. Even those who say they don't...(secretly do).

Come out of the closet, noodle lovers. Come to the roof tops with your steaming collanders and sing...sing...sing the praises of the food that has defined so many nations and so many dishes!

posted in All Things Noodles - 10 replies

i gotta know

Mon, 05 Jul 2004 22:48:15 GMT

is this tribe really about noodles? could it also encompass things that rhyme with noodle?

poodle?
schnoodle?
doodle?

or what about the alternate uses for noodles?

...fifty lashes with a wet noodle...

posted in All Things Noodles - 4 replies

Hey?!

Muin — Tue, 06 Jul 2004 12:31:47 GMT

I propose that the last Saturday of every month should include one noodle dish for each of us and then we can tell about it as a start to the new month.

Naturally I am not cuckoo-bananas enough to ask you to refrain in the meantime; just that we should make sure that we have des nouilles on THAT day. I'll send out reminders.

What do we all say?

And I'd like to take amoment to WELCOME ALL NEW NOODLE LOVERS TO THE GROUP...TELL YOUR FRIENDS AND FAMILY!!!

posted in All Things Noodles - 3 replies

My famous noodle recipe is:

Muin — Tue, 06 Jul 2004 12:26:30 GMT

Howdy howdy!
This is the place to turn to for those times when you are dying to try a new noodle recipe.
I would not deign to suggest that enthusiasists such as we are ever at a loss for good things to do with noodles, but it's always fun to see what the other guy/gal is doing.

Don't forget that noodles can be in the Italian or German or Thai or Chinese or...well, you get the idea that any noodle culture is accepted here, from fettuccine alfredo made with yellow tomatoes and chevre to pad thai to soba and ginger.

Get nutty!!!

posted in All Things Noodles - 0 replies

just to bring you up to speed

Muin — Mon, 05 Jul 2004 19:28:07 GMT

from: http://www.porkpeople.com/accomnoo_history.html

Noodles: A Brief History

Noodles, foodstuffs made from rice, and other cereals, predominantly in Asia may have originated in the Arab countries in the eastern Mediterranean, one of the few areas of the world where they are seldom found except in the form of couscous.

In China their history is rather better documented. Noodles made from wheat appeared in the north where they were well established by AD 100, probably using technology imported from the Middle East. Chinese rulers were the first to enjoy them, but, as wheat-based noodles are nutritious, store well, and are easy to prepare, they were quickly adopted and their popularity has never diminished. From China, noodles found their way into the cuisines of most Asian countries: Taiwan, Vietnam, Japan, Cambodia, Thailand, Laos, Malaysia, the Philippines, and Singapore.

In South China, rice noodles predominated. Rice flourishes in the warmer southern climate, whereas the northern climate favours wheat cultivation.

In Asia noodles are differentiated more by what they are made from than their shape. They can be made from not only rice and wheat, but also mung beans, barley, soy beans, buckwheat, seaweed, and tapioca.

Almost every country that cultivates either rice or wheat has developed a form of pasta or noodle. There are exceptions, though. Pasta has rarely been featured in the cuisines of either France or the UK, and noodles are not widely found on the Indian subcontinent.

Noodles owe their popularity and longevity to a combination of intrinsic advantages. They are cheap to manufacture, are nutritious and filling, are quickly prepared, can be eaten hot or cold, can be stored for years, and can be transported easily.

posted in All Things Noodles - 0 replies

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