Noodle – Wikipedia

staple food made from unleavened dough, normally long and thin

Noodles are a type of food made from unleavened boodle which is rolled apartment and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-run storage or dried and stored for future manipulation.

Noodles are normally cooked in boiling water, sometimes with cook vegetable oil or salt added. They are besides frequently pan-fried or french-fry. noodle dishes can include a sauce or noodles can be put into soup. The material writing and geocultural beginning is specific to each type of a wide variety of noodles. Noodles are a staple food in many cultures ( see chinese noodles, Filipino noodles, indonesian noodles, japanese noodles, korean noodles, vietnamese noodles, and italian pasta ) .

etymology

The discussion was derived in the eighteenth century from the german parole Nudel. [ 1 ]

history

origin

The earliest written record of noodles is found in a book dated to the Eastern Han period ( 25–220 CE ). [ 2 ] Noodles made from wheat dough became a big food for the people of the Han dynasty. The oldest evidence of noodles was from 4,000 years ago in China. [ 2 ] In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological locate. [ 4 ] These noodles were said to resemble lamian, a character of chinese noodle. [ 4 ] Analyzing the husk phytoliths and starch grains stage in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica. [ 4 ] however, early researchers cast doubt that Lajia ‘s noodles were made from specifically millet : it is unmanageable to make saturated millet noodles, it is ill-defined whether the analyze 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 homogeneous mix of flour and water called itrion as described by second hundred Greek doctor Galen, among 3rd to fifth hundred Palestinians ampere itrium as described by the Jerusalem Talmud and as itriyya ( Arabic blood relation of the Greek word ), string-like shapes made of semolina and dried ahead cooking as defined by the ninth century Aramean doctor and lexicographer Isho measure Ali. [ 9 ]

historic variations

East Asia

Wheat noodles in Japan ( udon ) were adapted from a taiwanese recipe a 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 northerly Chinese lamian, became common in Japan by 1900. [ citation needed ]

central Asia

Kesme or erişte noodles were eaten by Turkic peoples by the thirteenth hundred .

West Asia

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

Europe

In the first century BCE, Horace wrote of fried sheets of boodle called lagana. however, the cook method does n’t correspond to the current definition of either a fresh or dry pasta merchandise .

Italy

The beginning concrete information on pasta products in Italy dates to the 13th or 14th centuries. Pasta has taken on a variety of shapes, frequently based on regional specializations .

Germany

In the area that would become Germany, documents dating from 1725 note Spätzle. Medieval illustrations are believed to place this noodle at an evening earlier date. [ 13 ]

ancient Israel and diaspora

The Latinized son itrium referred to a kind of boiled boodle. Arabs adapted noodles for long journey in the fifth hundred, the first gear written criminal record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriya was besides known by the irani Jews during early persian rule ( when they spoke Aramaic ) and during Islamic rule. It referred to a little soup noodle, of Greek beginning, prepared by twisting bits of kneaded dough into shape, resembling italian orzo .

polish Jews

Zacierki is a type of noodle found in polish jewish cuisine. [ 15 ] It was separate of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. ( Out of the “ major ghetto ”, Łódź was the most involve by hunger, starvation and malnutrition-related deaths. ) The diary of a young jewish female child from Łódź recounts a fight she had with her father over a spoon of zacierki taken from the family ‘s meager supply of 200 grams a workweek. [ 16 ] [ 17 ]

Types by basal component

Types of dishes

Stir-frying noodles using wok

preservation

See besides

References

bibliography

  • The dictionary definition of noodle at Wiktionary

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