Best Handmade Noodle
Dao xiao mian (knife-cut noodles) are a Shanxi specialty made by shaving thin, blade-cut noodle slices directly from a block of dough into boiling water, producing thick, chewy noodles with a distinctive ridged shape.
Kalguksu is a Korean noodle soup featuring flat, knife-cut wheat flour noodles served in a hot broth. The name literally means knife-cut noodles, referring to the traditional method of slicing the dough by hand. The broth is commonly made from dried anchovies, kelp, or clams, and the dish often incl...
Spaghetti alla chitarra is a traditional egg pasta from the Abruzzo region of Italy, named after the tool used to create it. A chitarra is a wooden frame strung with fine wires that cuts the rolled dough into long strands when pressed. This specific cutting method gives the pasta its distinctive squ...
Pici all'Aglione is a traditional pasta dish originating from the Val di Chiana area in southern Tuscany. The dish consists of thick, hand-rolled pasta noodles known as pici, served with a robust garlic and tomato sauce called aglione. The sauce features generous amounts of garlic, crushed tomatoes,...
Pan Mee is a traditional Malaysian noodle dish originating from the Hakka Chinese community, widely popularized in Kuala Lumpur. The dish is characterized by its handmade flat wheat noodles, which are typically torn by hand or cut into strips. It is traditionally served in a broth made from dried an...
Erişte is a traditional hand-cut egg noodle commonly used in Turkish, Central Asian, and Caucasus cuisines. The dough is typically made from simple ingredients like flour, eggs, and water, then rolled thin, sliced into strips, and sun-dried to preserve it for long-term storage. It is frequently used...
