Pasta, noodles and dough products are made from flour, meal or semolina, usually mixed with water and sometimes with egg. They appear in countless shapes and cuisines: from Italian pasta and filled pasta to Asian noodles, Central European dumplings and simple fresh dough products.
The grain used and the way the dough is made determine the flavour, bite and use. Durum wheat gives pasta its firmness, wheat flour is often used for fresh dough products, and rice or buckwheat flour plays an important role in various types of noodles. On this page you will find an overview of pasta, noodles and dough products and their place in the kitchen.
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