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Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

Cellophane noodles are thin translucent noodles made from mung bean starch. Also known as bean thread noodles and glass noodles.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

A long, flat, wide pasta noodle, which is approximately 3/8 inch wide. It is generally an egg noodle.

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

A large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general home use and larger sizes for commercial use.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.