Medium noodles

Medium noodles are a type of pasta traditionally made from wheat flour and water, with a firm texture and an intermediate size that makes them very versatile in the kitchen. Their elongated shape and diameter, which is neither too thin nor too thick, make them ideal ingredients for soups, stews, stir-fries, or gratin dishes, as they absorb broths and sauces well.

Originating from Mediterranean cuisine and later adapted in various Latin American countries, noodles have been a staple food due to their ease of preparation and excellent ability to complement flavors. In most recipes, medium noodles provide texture and consistency, making them a perfect accompaniment for meats, vegetables, and legumes.

Their notable properties include their energy contribution from complex carbohydrates, in addition to being low in fat and a moderate source of plant-based proteins. Depending on the type of flour used, they may contain gluten, so it is important to verify if a gluten-free version is required for special diets.

In different Spanish-speaking countries, medium noodles may also be known by various synonyms, such as tallarines, medium angel hair (when the thickness is intermediate), or simply pasta. However, the most common and understandable denomination for everyday recipes is medium noodles.