Noodles and sauce

Noodles and sauce are two basic and essential ingredients in the cuisine of many countries, especially in pasta, rice, and other popular dishes.

Noodles are a variety of long, thin pasta that can be made from wheat flour, rice, or other grains, depending on the region. Their origin dates back to ancient China, although their popularity has spread throughout the world and there are multiple types and preparations, from classic Italian spaghetti to Asian noodles.

Noodles are highly versatile and are used in soups, stir-fries, stews, and dishes with various sauces. In terms of properties, they primarily provide carbohydrates, which are a quick and efficient source of energy. In whole-grain versions, they also provide fiber and some protein.

Sauce is the indispensable accompaniment to noodles and can vary enormously in ingredients and flavor, from sauces based on tomato, cream, olive oil, garlic, and herbs, to more elaborate preparations with meats, vegetables, or cheeses. The sauce not only complements the flavor but also adds moisture and texture to the final dish.

In Latin America, noodles are called by different names depending on the country and the specific type. For example:

• Fideos: in general, "fideos" is used in countries like Mexico, Argentina, and Chile.
• Tallarín: in Peru, Ecuador, and Bolivia, especially for wider varieties.
• Spaghetti: a very popular and well-known term, especially for Italian pasta.
• Cabello de ángel (angel hair): for very thin noodles, used in soups and desserts.

Regarding sauce, there are multiple types and also names that vary depending on the preparation: tomato sauce, white sauce (béchamel), pesto, among others.

In summary, noodles and sauce form a fundamental combination in world cuisine, allowing for infinite variations for all tastes and culinary styles.