nuudelit

Nuudelit is a generic term in Estonian for edible strands made from flour and water, sometimes enriched with eggs, and formed into various shapes. They are produced in dried and fresh forms and are used in many cuisines around the world.

Most nuudelit are made from wheat flour and water, with eggs in some varieties such as egg noodles. Other common bases include rice flour (rice noodles), buckwheat (soba), and starches like mung bean or potato starch (glass noodles). Noodles come in many thicknesses and shapes, from thin vermicelli to wide flat ribbons.

Cooking typically involves boiling in salted water until tender but still firm (al dente). Fresh noodles cook faster than dried ones. After cooking, they are usually drained; in some dishes they are rinsed with cold water to stop cooking or to prevent sticking. Some noodles are stir-fried after brief parboiling, others are served in soups.

Uses and cuisines: Noodles are central in many cuisines, including East Asian soups and stir-fries, Southeast Asian dishes, and European pasta dishes. They are often combined with vegetables, meat, fish, or tofu and flavored with sauces, broths, or dressings.

Nutrition and storage: Nutritional content varies by flour type and ingredients; cereals provide carbohydrates with varying protein and fiber. Gluten is present in most wheat-based nuudelit; gluten-free options exist from rice, corn, or legume-based noodles. Dried nuudelit store for months in a cool, dry place; fresh or refrigerated noodles have a shorter shelf life and should be kept according to package directions.