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Location: The western periphery of Terra Australis
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I know there are countless styles of each...I also know pasta is sometimes known as 'noodles' in countries such as Austria. Pasta is mostly known as an Italian staple but it's also found in some of the Alpine countries, Croatia and I believe even Spain and Greece.
Noodles, of course, vary tremendously, from Japanese Udon to Thai Pad Thai. Most Asian countries have at least a few noodle dishes, even India (and Sri Lanka with their 'string hoppers.')
Again, it's a hard choice for me, but I think I would lean to pasta only because I would crave the rich sauces of a good carbonara or alfredo. I also like some of the tomato/basil based ones, lingiuni or something.
My favourite noodle dish - probably Singapore-style fried mee hoon (stir fried vermicelli with vegetables, egg, chicken, prawn in a curry powder).
Aren't noodles a type of pasta though? I'm thinking spaghetti is considered a pasta.
I'm not actually quite sure of what is the distinction. Is it cultural region, the dishes it's used in, shape or flour ingredients/composition, that defines them (the examples you give are where noodles are in the Asian dishes and pasta in the Italian ones -- the fact that vermicelli is even a borrowed/loanword for a concept of noodle style makes it rather confusing)?
I guess this is just a fancy way of saying, I don't know or can't decide.
True, pasta includes the 'noodle type' like spaghetti, as well as ravioli, macaroni, gnocchi etc.
The Asian equivalent of agonisti would be Chinese dumplings.
Did you mean to say "agnolotti"?
I tried looking up "agonisti", and didn't get anything food-related (just the Italian word for agonists, which would be like competitors in a struggle, and also stuff related to biology and cells...lol).
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