Matzo noodles

Matzo noodles are a type of noodle made from matzo dough, a traditional unleavened bread consumed primarily during the Jewish holiday of Passover. These noodles are made from the same basic mixture of flour and water used for matzo, which gives them a light texture and a neutral flavor, ideal for soups and light dishes.

Their origin is deeply linked to Jewish cuisine and its religious traditions, especially in Eastern European and Middle Eastern communities, where they have been used for centuries as a kosher alternative for preparing soups and stews during the holiday. Matzo noodles are especially popular in recipes such as "matzo noodle soup", a comforting and classic dish in Jewish cuisine.

In terms of properties, these noodles are low in fat and contain no yeast or additives, making them a suitable option for those following kosher diets during Passover. Furthermore, due to their simple composition, they are easy to digest and can be incorporated into various preparations, from soups to stews and salads.

In the Hispanic American sphere, matzo noodles may also be known simply as "matzo noodles" or "matzo strands", although the most common designation tends to remain directly related to the term matzo to preserve its cultural and culinary identity.