little strings) and very thin as vermicelli (
little worms). Pasta may contain eggs as well as such flavoring and coloring agents as tomatoes, spinach, and squid ink. In Asia, noodles are a common staple, as in Japan's soba (buckwheat noodles served with a soy dipping sauce), Korea's chilled beef and noodle soup, and China's lo mein (stir-fried wheat noodles paired with a variety of other ingredients) and chow fun (rice noodles). Many other countries have created their own pasta dishes, such as sweet noodle kugel (a Middle-European Jewish dish). Fresh pasta is also served as stuffed dumplings in many countries; the Polish pierogi, kin to Russian piroshki, are filled with meat, cheese, or vegetables. The Chinese serve potstickers, wontons, and many other types of dumplings, and the Italians serve cheese- or meat-stuffed ravioli, tortellini, and other types.
See M. L. and J. D. Scott: The Complete Pasta Book (1988); S. Serventi and F. Sabban, Pasta: The Story of a Universal Food (tr. 2003).
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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