Nudeln

Nudeln (German for pasta) are a staple food made from dough of flour and water, and often eggs. In German-speaking regions the term covers a wide range of pasta products, from dried durum-wheat shapes to fresh egg noodles. Most traditional varieties are made with durum wheat semolina and water, though regional recipes may use other flours or add eggs. They are formed into many shapes, such as long strands, tubes, sheets, and assorted forms, and can be plain or colored.

Production methods vary: dried pasta (Pasta secca) is extruded or cut, then dried for shelf stability; fresh pasta (pasta fresca) is rolled, cut, or shaped and used soon after production. Common ingredients include durum wheat and water; eggs are used especially in fresh varieties and in some regional specialties. Special variants use whole-grain, spinach, tomato, or other flavorings.

Cooking and serving: Nudeln are typically boiled in salted water until al dente and then paired with a wide range of sauces, from tomato-based sauces and oils to cream sauces and pestos. The choice of shape is often paired with sauce type; ridged or hollow shapes hold thicker sauces, while long, smooth strands suit lighter emulsions.

History and cultural context: Pasta has strong associations with Italian cuisine, with a long history of production and regional styles. In German-speaking areas Nudeln also encompass regional egg noodles and shapes used in everyday dishes; other cultures around the world produce many similar products, though ingredients and methods vary.

Nutrition and storage: Nudeln provide complex carbohydrates and energy; gluten-containing unless made with alternative flours. Whole-grain or legume-based varieties offer more fiber and micronutrients. Gluten-free options include corn, rice, or legumes. Dry Nudeln store for long periods in a cool, dry place; fresh varieties require refrigeration and short-term use.