Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.

• In Italy, we were taught therealfettuccine Alfredoso much lighter, simpler and more satisfying than what we knew.
• In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
• And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta

The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes.

We include guides to using the noodles you have on hand, and show how to make classic noodles from scratchfrom homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.