Noodles from around the world – seven spins on traditional Italian pasta

Pasta al dente, sauce and parmesan are the three key ingredients for a perfect Italian pasta dish. But different countries have different traditions. Today we take a look at how noodles are served in Thailand, Siberia and Japan.


Pad Thai – friend noodles from Thailand
The best thing about this dish is it combines every flavour Thai cuisine has to offer. Pad Thai is an exotic noodle recipe that’s spicy, salty, sweet and sour – all in one. Dried chilli, lime, fish sauce and brown sugar all create the unique taste. You can buy these fried noodles with egg, tofu and small dried prawns at almost every street corner. The dish is topped with bean sprouts, spring onions or roasted peanuts before serving.

Pho Bo Hanoi – Vietnamese noodle soup
Rice noodles for breakfast? You must be in Vietnam. Although the name sounds like a district in one of Asia’s mega cities, Pho Bo Hanoi is actually a traditional Vietnamese noodle soup eaten for breakfast. Hanoi’s soup kitchens open at dawn and close mid-morning after the breakfast rush. The soup is made with a strong, clear broth and thin slices of beef. It’s seasoned with onions or spring onions, coriander, mint, chilli, lime and fish sauce.

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Schupfnudeln – a pasta speciality from Austria
In Germany’s Swabia region, these long, pointed pasta pieces are also known as “finger noodles” due to their shape. A specialty in south Germany and Austria, they’re usually made from rye or wheat flour, eggs and potatoes. With a similar taste to gnocchi, the pieces are shaped by hand and often served with sauerkraut.

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Mac & cheese – the American take
Pasta rocks, dude! And mac & cheese is a firm favourite in the US. All that’s required is macaroni tubes and a whole lotta gooey cheese. The pre-cooked pasta is covered in melted cheese sauce and served piping hot. It’s a hearty, home-cooked recipe that gets the thumbs up from us.

Pelmeni – pasta from deepest, darkest Siberia
Pelmeni dumplings come from Siberia and are filled with meat before they’re cooked in water or broth. One of Russia’s national dishes, they’re a warming treat when temperatures plummet but taste just as good on milder days. You’re sure to encounter them when you visit Siberia, either in soup or served as the main dish. Our tip: add a spoon of soured cream known as “Smetana” or soft butter on top.

Soba noodles – pasta in broth
The Japanese also prefer pasta in a soup. Soba noodles are thin, brown-grey noodles made using buckwheat. They’re served hot or cold in a separate bowl to the broth. The broth is made using “Mirin”, a rice wine and “Shoyu”, which is Japanese soya sauce. Sliced spring onions are also added. 

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Manti – Turkish pasta pillows
Manti is a type of Turkish dumplings similar to ravioli. A large piece of yufka dough is filled with chopped lamb, onions, garlic, pine nuts and mint. The edges are then folded together and the dough is cooked in salted water before being served with one of two sauces – yoghurt, garlic and mint or melted butter with paprika powder.

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All this talk of pasta is making us hungry and we’re ready for a holiday! Which pasta dishes have you already sampled?

Vapiano Redaktion