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Dalian Liaoning China Noodlemaker-01.jpg
Traditional noodle-making involving hand-pulling in Dalian, Liaoning, China
Place of originThe earliest record of noodles was discovered in northwestern China, from 4000 years ago.[1]
Main ingredientsUnleavened dough

Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Long and medium length Italian pasta) and made into a variety of shapes.

While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. 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.


The word for noodles in English, was borrowed in the 18th century from the German word Nudel.[2]



The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE).[1] Noodles made from wheat dough became a prominent food for the people of the Han dynasty.[3] The oldest evidence of noodles was from 4,000 years ago in China.[1] In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site.[4] These noodles were said to resemble lamian, a type of Chinese noodle.[4] Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica.[4] However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.[5]

Food historians generally estimate that pasta's origin is from among the Mediterranean countries:[6] a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,[7] among 3rd to 5th century Palestinians as itrium as described by the Jerusalem Talmud[8] and as itriyya (Arabic cognate of the Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.[9]

Historical variations

A bowl of Bún thịt nướng
Jan Vermeer van Utrecht's painting of a man eating unspecified noodles (National Museum, Warsaw).
Jan Vermeer van Utrecht's painting of a man eating unspecified noodles (National Museum, Warsaw).

East Asia

Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.[citation needed]

Central Asia

Kesme or erişte noodles were eaten by Turkic peoples by the 13th century.

West Asia

Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran, which was brought through Turco-Mongol.


In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[10] However, the cooking method doesn't correspond to the current definition of either a fresh or dry pasta product.[11]


The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.[12] 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.[13]

Ancient Israel and diaspora

The Latinized word itrium referred to a kind of boiled dough.[7] Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriya was also known by the Persian Jews during early Persian rule (when they spoke Aramaic) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.[14]

Polish Jews

Zacierki is a type of noodle found in Polish Jewish cuisine.[15] It was part of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. (Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.) The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of zacierki taken from the family's meager supply of 200 grams a week.[16][17]

Types by primary ingredient

See also: List of noodles

Types of dishes

See also: List of noodle dishes

Stir-frying noodles using wok
Stir-frying noodles using wok


See also


  1. ^ a b c Roach, John (12 October 2005). "4,000-Year-Old Noodles Found in China". National Geographic: 1–2.
  2. ^ "noodle | Definition of noodle in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on 31 March 2019. Retrieved 7 May 2019.
  3. ^ Sinclair & Sinclair 2010, p. 91.
  4. ^ a b c Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968. Bibcode:2005Natur.437..967L. doi:10.1038/437967a. PMID 16222289. S2CID 4385122.
  5. ^ Ge, W.; Liu, L.; Chen, X.; Jin, Z. (2011). "Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses". Archaeometry. 53: 194–204. doi:10.1111/j.1475-4754.2010.00539.x.
  6. ^ López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Retrieved 13 December 2019.
  7. ^ a b Serventi & Sabban 2002, p. 17.
  8. ^ Serventi & Sabban 2002, p. 29.
  9. ^ "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).
  10. ^ Serventi & Sabban 2002, pp. 15–16 & 24.
  11. ^ Serventi & Sabban 2002, pp. 15–16.
  12. ^ Serventi & Sabban 2002, p. 10.
  13. ^ "City Profile: Stuttgart". London: Embassy of Germany, London. Archived from the original (PDF) on 27 July 2017. Retrieved 26 November 2015. Spätzle is a city specialty.
  14. ^ Rodinson, Perry & Arberry 2001, p. 253.
  15. ^ Strybel, Robert; Strybel, Maria (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0-7818-1124-8.
  16. ^ Zapruder, Alexandra (2015). Salvaged Pages: Young Writers' Diaries of the Holocaust. Yale University Press. pp. 226–242. ISBN 978-0-300-20599-2.
  17. ^ Heberer, Patricia (31 May 2011). Children during the Holocaust. Rowman Altamira. ISBN 978-0-7591-1986-4.
  18. ^ Kitchen, Leanne (8 January 2019). "Know your noodle: The ultimate guide to Asian noodles". SBS-TV. Retrieved 24 March 2020.
  19. ^ Klatskin, Debbie. "Lokshen Noodles". PBS. Retrieved 24 March 2020.
  20. ^ "Turkish Egg Noodle (Erişte)". Almost Turkish Recipes. Retrieved 24 March 2020.
  21. ^ Cloake, Felicity (20 February 2019). "How to make perfect spätzle noodles". The Guardian. Retrieved 24 March 2020.


  • Dickie, John (1 October 2010). Delizia! The Epic History of Italians and Their Food (Paper). New York: Atria Books. ISBN 0743278070.
  • Errington, Frederick et al. eds. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century (U. of California Press; 2013) 216 pages; studies three markets for instant noodles: Japan, the United States, and Papua New Guinea.
  • Rodinson, Maxime; Perry, Charles; Arberry, Arthur J. (2001). Medieval Arab Cookery (Hardback). United Kingdom: Prospect Books. p. 253. ISBN 0907325912.
  • Serventi, Silvano; Sabban, Françoise (2002). Pasta: the Story of a Universal Food. New York: Columbia University Press. ISBN 0231124422.
  • Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. p. 91. ISBN 978-1-84593-704-1.