We'd better get this straight, for DMiller's sake as well as for my own sake. My friend, "Chef" Bizzarro, may have been acting like an "offended Italian American by saying; "Noodles are made from eggs!". But now, Doojable, an Italian American with unassailable character says that there is also flower (albeit rice flour) in Chinese egg noodles, which does in fact make sense, for, how could their be a "dry hard" noodle to soften in boiling water without some kind of flour as a base for consistency? In fact, now that I think of it, since eggs are referred to sometimes by chefs and cullinary artists as "the glue used in cooking" to keep things "together", it would make sense to me that even old fashioned Italian pasta would also have eggs in it. Would have to have eggs in it. And if so, why are Chinese egg noodles then called "egg noodles"? Because they have like, a huge percentage more "egg" in them?
Now, I do know that North Dakota wheat, known as "durham" wheat, is marketed primarily for the making of pasta. And naturally in the Old Country, there was some other kind of wheat used for pasta, unless the Durham seed came from the Old Country, and was used here in North Dakota for instance. I htink that the kind of wheat grown down in Kansas is used more for the making of bread. I forget what that is called. And now, after all of the questions engendered in my mmind, when I have time, I am going to look the answers to all of this on the Net.
But regardless of what Chinese noodles are made from, apparently it is an insult to call pasta "noodles". In fact, I remember my Mom and Dad arguing over this very point, with my Dad getting really mad at my Mom for insisting on calling certain pastas "noodles". And now, my wife insists on calling certain pastas "noodles", I think though, just to get my goat.
And so Doojable! Is there ever a time to call any tubular or flat shaped pasta a "noodle"?
Pasta literally means "dough" referring to the what it looks like before it is shaped.
All macaroni and spaghetti and ravioli are technically called "pasta"
Now there are hand shaped pastas and machine shaped pastas.
The tubular (Ziti, penne etc) and shell shapes (et al) are "macaroni," while the long stringy things are "spaghetti" but only loosely. There are as many names as Carter has pills - fettuccini, ( close to those Noodle things you're referring to) linguine, spaghetti, and capelletti are all in this category and refer to the width of the pasta.
BTW I do believe that the egg noodles that are fried and the egg pasta that the Chinese use are basically the same as the pasta Italians use(maybe the egg to flour ratio and the flour is different). Italians use Semolina wheat. I do not think that semolina was available to the Chinese - but I haven't checked the history.
I'm a bit of a "foodie" dontcha know.....?? Before picky kids I used to be quite a gourmet - I can't wait until I can cook up a storm again. They are asking questions about all those books on the shelves in my kitchen....
The pizza in Italy doesn't even closely resemble what we 'mer'cans call pizza. It's light and not loaded with cheese in every nook and cranny. Even the toppings are less abundant. I think that they believe that less is more.
Have you ever asked yourself WHY we need to stuff a crust with cheese and then make the darn thing two layers with cheese in between????
That was popular a year or so back - heart attack waiting to happen...
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dmiller
Learned something new today!
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doojable
On the other hand - Pasta has eggs in it!! Really! I've made homemade ravioli and cappellini (angel hair) and spaghetti
Oriental noodles tend to have rice as the main flour - of course Marco Polo DID bring pasta to Europe from the Orient..
On the other hand - Pasta has eggs in it!! Really! I've made homemade ravioli and cappellini (angel hair) and spaghetti
Oriental noodles tend to have rice as the main flour - of course Marco Polo DID bring pasta to Europe from the Orient..
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J0nny Ling0
Okay okay.
We'd better get this straight, for DMiller's sake as well as for my own sake. My friend, "Chef" Bizzarro, may have been acting like an "offended Italian American by saying; "Noodles are made from eggs!". But now, Doojable, an Italian American with unassailable character says that there is also flower (albeit rice flour) in Chinese egg noodles, which does in fact make sense, for, how could their be a "dry hard" noodle to soften in boiling water without some kind of flour as a base for consistency? In fact, now that I think of it, since eggs are referred to sometimes by chefs and cullinary artists as "the glue used in cooking" to keep things "together", it would make sense to me that even old fashioned Italian pasta would also have eggs in it. Would have to have eggs in it. And if so, why are Chinese egg noodles then called "egg noodles"? Because they have like, a huge percentage more "egg" in them?
Now, I do know that North Dakota wheat, known as "durham" wheat, is marketed primarily for the making of pasta. And naturally in the Old Country, there was some other kind of wheat used for pasta, unless the Durham seed came from the Old Country, and was used here in North Dakota for instance. I htink that the kind of wheat grown down in Kansas is used more for the making of bread. I forget what that is called. And now, after all of the questions engendered in my mmind, when I have time, I am going to look the answers to all of this on the Net.
But regardless of what Chinese noodles are made from, apparently it is an insult to call pasta "noodles". In fact, I remember my Mom and Dad arguing over this very point, with my Dad getting really mad at my Mom for insisting on calling certain pastas "noodles". And now, my wife insists on calling certain pastas "noodles", I think though, just to get my goat.
And so Doojable! Is there ever a time to call any tubular or flat shaped pasta a "noodle"?
Edited by Jonny LingoLink to comment
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doojable
Jonny dear,
Pasta literally means "dough" referring to the what it looks like before it is shaped.
All macaroni and spaghetti and ravioli are technically called "pasta"
Now there are hand shaped pastas and machine shaped pastas.
The tubular (Ziti, penne etc) and shell shapes (et al) are "macaroni," while the long stringy things are "spaghetti" but only loosely. There are as many names as Carter has pills - fettuccini, ( close to those Noodle things you're referring to) linguine, spaghetti, and capelletti are all in this category and refer to the width of the pasta.
BTW I do believe that the egg noodles that are fried and the egg pasta that the Chinese use are basically the same as the pasta Italians use(maybe the egg to flour ratio and the flour is different). Italians use Semolina wheat. I do not think that semolina was available to the Chinese - but I haven't checked the history.
I'm a bit of a "foodie" dontcha know.....?? Before picky kids I used to be quite a gourmet - I can't wait until I can cook up a storm again. They are asking questions about all those books on the shelves in my kitchen....
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doojable
While we are on the subject of pizza.....
The pizza in Italy doesn't even closely resemble what we 'mer'cans call pizza. It's light and not loaded with cheese in every nook and cranny. Even the toppings are less abundant. I think that they believe that less is more.
Have you ever asked yourself WHY we need to stuff a crust with cheese and then make the darn thing two layers with cheese in between????
That was popular a year or so back - heart attack waiting to happen...
Edited by doojableLink to comment
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J0nny Ling0
Because "more is better?" At least my wife wants "more" all of the time. But, I'm talking about something different there
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doojable
Jonny, Jonny, Jonny - that's another thread....."10 Logical Reasons....."
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SafariVista
A Pizza served in Italy...
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year2027
God first
Beloved all
God loves you all
bringing to the top because there been talk about this doctrine in another topic so people can know all about this old doctrine
thank you
with love and a holy kiss blowing your way Roy
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