Cellophane noodles: Chinesenoodles made from mung-bean starch and cooked with a quick soak in hotwater. In Korea, they’re made from sweet-potato starch.
Egg noodles: Both thick and thin, they’re the star of Jewish comfort cooking (from kugels to chicken soup) and should be a household staple.
Fusilli bucati: An Italian pasta shaped like thin corkscrews; a good spaghetti substitute.
Spaetzle: German egg noodles that come in a variety of thicknesses, from skinny to dumplingesque.
Udon: The thickest type of Japanese noodles. They’re made of wheat flour and often used in soup or served cold.