Of all the world’s mysteries, the spaghetti-noodle debate is by far, one of the most intriguing (to us at least) and perplexing. Till today, people still can’t quite wrap their heads around this conundrum as easily as they (for example) would wrap a pile of spaghetti around a fork.
To save our readers from more sleepless nights, we’ve put together a definitive list of differences between spaghetti and noodles. Who better to settle the debate than Panzani, right? Right.
First up – a background check
- Spaghetti is a type of pasta, believed to have originated in 12th century Sicily. That’s Italy, silly er.. Sicily…
- Noodles are, well, just noodles. A staple food of the people of the Han Dynasty (206 BCE – 220 CE) in China, noodles quickly gained popularity in other parts of Asia, Europe, and the Near East.
It’s in the ingredients
Spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour (multi-grain/ whole wheat).
Noodles are generally made with flour paste, though it mostly depends on their geo-cultural origin. For example, Chinese noodles are egg-based.
Tools of the trade
- Spaghetti is generally eaten with a fork and is usually thicker than typical noodles.
- Noodles are generally eaten with chopsticks and are usually thinner than typical spaghetti.
Variety in the varieties
- Spaghetti has several varieties that include Spaghettini and Spaghettoni – a thinner and thicker version of typical spaghetti.
- Noodles have several varieties spread across the world. This includes Lamian (China), Mee pok (Southeast Asia), Nokedli (Hungary) and Somen (Japan).
The next time you’re at an Italian (or Chinese) joint, rest assured that you are actually eating two unique foods – and not just ‘Chinese spaghetti’ or ‘Italian chowmein’.