Consumed around the world, noodles and tagliatelle differ both at first glance and in flavor and texture. We discover their differences through their origin, varieties or culinary uses.
Although we may have confused them at times, noodles and noodles are two totally different ingredients. To clarify possible doubts, we will see what their main differences are so that you can learn to differentiate them.
What is Tagliatelle
Typical of Italian cuisine, “tagliolini” or “taglierini” are a variety of egg pasta. Integrated into the set of dry long pastas, tagliatelle have a flat shape and are included in the traditional Italian products from the Molise and Piedmont regions. It is a quick-cooking pasta that is excellent to combine with meat, fish, and vegetables, as well as with light tomato-based sauces, butter or soft cheeses.
What are noodles
A staple food in many Asian cultures, noodles are long pasta noodles that can be prepared with different ingredients such as wheat, rice, and even soy. Generally, and regardless of the culture, these noodles are first cooked in boiling water and then cooked with more ingredients in one way or another. Depending on each variety, they can be served in soups, with sauces, and even fried or sautéed.
How are noodles different from noodles?
We can say that noodles and noodles are totally different foods. Not only in terms of its culinary uses, which may perhaps be one of the clearest aspects, but also in its origin, composition and preparation, which will undoubtedly provide different nuances in terms of texture and flavor.
Origin and countries where it is used
Tagliatelle is Italian but noodles originated in China. According to the list of Traditional Agri-Food Products, noodles are originally from the Italian regions of Molise and Piedmont where they are called “tajarin”. This handmade pasta was mainly consumed on holidays, Sundays, or on important occasions. Although their origin resides in these Italian regions, noodles have crossed borders not only throughout their national territory, but have spread around the world.
Noodles, for their part, originated in China at least 2000 years ago, being from the beginning an elementary product that was part of the traditional diet of its inhabitants. Since that moment, they have been a staple food that is part of the daily life of the different Asian culinary cultures, where depending on the differences between each of them, they are prepared in different ways. Although they are a staple food, noodles also have great importance at special events and during the start of the Lunar New Year.
Composition and preparation
Noodles are made with wheat flour, egg yolk, and salt, while noodles allow for a greater variety of ingredients in their composition.
To prepare the noodles, combine wheat flour, egg yolk, and salt. The key to achieving that firm and elastic texture is in the amount of yolks that the dough contains. After having worked it and once it is soft and rubbery, let it rest for a couple of hours wrapped in a damp cloth. After a time, it is rolled out by pressing it in a pasta machine until a very thin and not too wet plate of dough is obtained. Then it is sprinkled with a coarser grain flour, such as corn flour, and rolling is carried out. Form a ball with the dough and, with a sharp knife, cut 3-millimeter-thick slices that, once cooked in plenty of salted water for 2 or 3 minutes, will result in thin, elongated strips of deep yellow pasta of about 4 millimeters long. -5 millimeters wide. The original recipe for noodles varies depending on the size of the yolk and the absorption capacity of the flour. Generally, about 10 or 15 egg yolks per kilogram of flour will be enough.
Noodles, in addition to wheat or millet, can be made with rice flour, mung bean flour or soy flour. Depending on the cereal used to make them, the proportion of the other ingredients that make up the dough will change, which are generally flour, water and salt, with the egg variant, which may or may not be depending on the type of noodle. Once the dough is obtained and after having worked it, cover it with a cloth to let it rest for an hour and a half. After kneading for a couple more minutes, flatten it with the help of a rolling pin until you obtain a large plate of thin dough. Then it is rolled on itself, forming a loop with the dough to be carefully cut with a knife known as “menkiri boch”, “soba kiri” or “udon kiri” depending on the noodles being prepared, since each of these knives is Designed with a type of blade that will provide the perfect cut of the noodles depending on the ingredients that make up your dough.
Types
While noodles are of a single type in terms of shape, size and texture, there are several types of noodles: thick and round, thin straight, thin wavy…
- Soba: Made with a mixture of wheat flour and buckwheat flour, soba noodles are characterized by their light brown hue and slightly nutty flavor. Thanks to their soft and elastic texture, once boiled, they are usually served in stir-fries with vegetables and meats, accompanied with different sauces, and even in soups.
- Udon: Made from wheat flour and water, udon are characterized by being the thickest of the group. With a meatier and more elastic texture at the same time, these noodles are usually eaten accompanied with sauces and even in stronger soups.
- Egg noodles: Made with egg, wheat flour, and water, they are one of the most common and most widespread around the world. Available in a wide variety of shapes (thick, thin, flat or round), these noodles are the most versatile in the kitchen since once boiled, and thanks to their light and elastic texture, they can be prepared in countless different ways.
- Rice noodles: Prepared with rice flour, salt, and water, rice noodles can be of two shapes: either thin and very thin, or flat and thin, always elongated. Characterized by their strong and elastic texture, these noodles are ideal for sautéing since you only need to soak them in hot water for 20 or 30 minutes depending on their thickness.
- Ramen: Made with wheat flour, egg, salt, and water, these characteristic long, curly noodles are best suited to serve with soups enriched with vegetables, eggs, and meats. Once boiled, they are characterized by their elasticity and ease of integration with the broth without causing them to soften.
- Somen: Made from wheat flour, somen are the finest of the group of dry noodles made with wheat. Furthermore, unlike the rest, somen, once boiled, cooled and drained, are served in cold preparations.
Flavor and texture
The noodles are characterized by a marked egg yolk flavor , since it is a fundamental part of their composition. As for their texture, once cooked al dente, they should be meaty and elastic.
Noodles, when they are made of wheat, are characterized by a loose and elastic texture, being more or less meaty depending on their thickness; For their part, the rice ones should have a soft texture, neither being too firm nor too soft. As for flavor, if its ingredients include egg, they will have a more pronounced flavor than those that do not contain this ingredient.
Culinary uses
As a good typical product of Piedmont or Molise, this pasta was originally consumed with typical sauces of the area such as lobster or sausage ragout, roast sauce, and of course, truffle. Currently, its use is so widespread and widespread that it can be combined with an endless number of different ingredients thanks to the versatility they present in the kitchen.
Noodles, on the other hand, come from Asia, a territory of immense culinary richness in terms of flavors. They can be sautéed, steamed, boiled, fried or enjoyed in a bowl of soup with a variety of ingredients. Infinite ingredients, so they are more versatile. Furthermore, depending on the type of noodle, and its geographical area of consumption, it will be cooked with one or another ingredient.