Noodles and Pasta are rich sources of carbohydrates. According to the standards published by the National Pasta Association, noodles must contain at least 5.5% egg solids by weight. Noodles can be added to soups and casseroles while pasta can be made a complete meal with addition of a few vegetables. Pasta is much lighter and, under Italian law, can only be made with durum wheat.
edit Nutritional value of pasta vs noodles
Noodles and pasta have high complex carbohydrates so they release energy over a period of time instead of a sudden boost. This is why marathon runners often eat a bowl of noodles or pasta the night before the race.
|Noodles (plain,cooked) (per 100g)||Pasta (plain,cooked) (per 100g)|
|Calories from Fat||17||9|
|Calcium||1% of daily intake||1% of daily intake|
|Iron||3% of daily intake||6% of daily intake|
Noodles exist in many shapes but commonly is used to mean thin rods. Pasta also occurs in many shapes with specific names like thin rods - spaghetti, macaroni – tubes or cylinders, lasagna – sheets, fusilli – swirls etc. Gnocchi and spatzle are also considered to be pasta.
edit Types of noodles and pasta
The variety of noodles is classified based on the primary ingredient used in making it. Thus you have noodles made from wheat, rice, acorn, potato, buckwheat, etc. Pasta is predominantly of two types fresh and dried. Dried pasta is made without eggs and can be stored for two years while fresh pasta is made with eggs and can be stored in refrigerator for a couple of days.
Pasta is generally cooked by boiling. Noodles can be cooked in a variety of ways. They can be cooked in water or broth and drained, can be served with salad chilled, can be fried and also served soaked in soup.
Here are some videos for easy pasta and noodle recipes: