NOODLES – they make you thick, they make you slim. It has been the subject of controversy for as long as I can remember. As usually it is a question of quantity, the degree of satiety, the speed of digestion and energy intake.
Anyway, I love them in all sorts and varieties. Preferably made fresh from the little Italian shop around the corner or quickly redy-made out of the bag. Since I don’t have a pasta roller, I rarely manufacture my own production. But I like to remember the fun we had during a cooking class in Tuscany, making tortellini and cannelloni (in hours of detailed work) myself.
If you take a closer look, noodle is not just noodle. Not only that spaetzle match much better with applesauce or game dishes. And vice versa, spaghetti and twisted noodles go better with the classic tomato minced-meet or green pesto sauce. I have not yet tried whether it is actually true that a piece of ginger in the cooking water roughen the noodle-top-layer for better adhesion of the sauces.
But are spaetzle noodles at all? Strictly speaking no, because noodles are made from a firm dough and dried, only after boiling in water for 3 to 15 minutes they become soft and edible. In case of spätzle, the dough is made fresh (raw relatively liquid) and is immediately poured into the boiling water to get them ready to eat.
HERE IS A BASIC OVERVIEW regarding type, content, taste and number of calories:
The durum wheat semolina noodle (natural or black, colored): It is made exclusively from durum wheat semolina, salt and water. It contains large amounts of gluten, which provides the typical sticky consistency, but also makes them bite-resistant. The black noodles colored with sepia are really an eye-catcher. With delicate rose salmon or even pieces of lobster, the color contrast looks particularly classy. 100 g of cooked HWGN contain approx. 150 calories
The egg noodle: It also contains durum wheat semolina. In addition to gluten, egg is also used as an adhesive here. The eggs also provide the slightly yellower color and even more suppleness. 100 g cooked produce 100 to 135 calories, depending on the composition.
The glass noodle: This Asian variant is made from mung beans (look like dark green peas). They consist of approx. 85% carbohydrates and contain neither fat, salt nor protein. 100 grams of the tasteless noodles still have 100 to 130 calories.
The whole grain noodle: It is characterized by its high degree of satiety due to the high fiber content. 100 grams add up to around 140-155 calories
The rice noodle: As the name states, it is made from rice flour and is (largely) gluten-free. 100 grams of pasta approx. 110 calories.
The shirataki noodle: It is gluten-free and contains almotst no carbohydrates. These very light, soft noodles are made from the Asian vegetable root Konjac. I tried them once in Korea and to me they taste a bit strange. However: 100 grams of pasta contain only 8 calories.
The soba noodle: It is made from buckwheat flour and is available in many health food shops. Sometimes I welcome a stretch with wheat flour, because otherwise they are – like other buckwheat products – for my taste too “sandy”: 100 grams are about 150 calories.
There are also – like bread – more and more protein pasta, which ensures a low-carbohydrate diet. 100 grams when cooked add up to about 150 calories due to the protein enrichment.
Some scientific studies even praise pasta as a real “health food” with regard to lifestyle diseases such as diabetes, high blood pressure or colon cancer. It is said that supposedly the regular intake of those dietary fibers can lead to an approx. 20% lower mortality rate.
So good quality noodles as well as fruits and vegetables should be part of our regularly consumption – calories or not. The same applies to potatoes, whole grain products, cereal flakes and legumes. In addition, you should always drink enough, otherwise it can lead to stomach pain and gas formation. In case of doubt, it is better to ask your doctor in advance if you have increased fibre quantities.
My two friends Andre Sch. and Maurizio G. – both professional soccer players – eat “vegetable noodles” in all variations every day before or after the match or training. Their wives therefore have little to worry about what to cook. This, of course, also applies to their visitors: pasta with various fresh (or sometimes frozen) vegetables and a little parmesan on top – after all, a good taste is essential !
And in addition, there are the so-called “bath noodle“: 100 grams 0 calories
This “type” should not be mixed up with the common “pool noodle”, those colorful foam rods that are used for water aerobics or as a swimming aid. I wrote about this phenomenon a year ago already. It takes just a click to get to the story: https://www.topagemodel.de/2019/10/12/with-pasta-in-the-tub/