One more question because this is honestly baffling to me: Is gnocchi also noodles in the US? How about ravioli? And what about pierogi and other dumplings?
None of those are noodles. And to be fair, I thought the part you were objecting to was “sheet” not “noodle”. I guess I was skimming too fast. I agree lasagna sheets are not noodles!
Gnocchi I wouldn’t personally call a noodle but if someone did I wouldn’t call them out on it. Hell, I probably wouldn’t even notice.
Ravioli is definitely a noodle. Not the stuff inside, though.
Pierogi is a similar story to ravioli, even if it feels less "noodle"y to me.
Other dumplings it depends. Chicken & dumplings’ dumplings for example definitely aren’t, as that’s usually leavened (and even when the aren’t they’re still quite bread-like). Bao isn’t for similar reasons. Gyoza if steamed/boiled is again like ravioli, and I’d still describe it that way if pan-fried but only because of it’s resemblance to boiling it.
Point is, the american english definition of noodle, or at least how I use it as an american, is boiled, unleavened dough. When you see americans refer to some food as a noodle it’s more often a textural distinction, not a shape one (even if most would consider noodles to have a canonical shape, which is why the OP feels the need to clarify sheets).
One more question because this is honestly baffling to me: Is gnocchi also noodles in the US? How about ravioli? And what about pierogi and other dumplings?
Is ziti or penne a noodle? Or macaroni? How long and skinny does it have to be to count?
None of those are noodles. And to be fair, I thought the part you were objecting to was “sheet” not “noodle”. I guess I was skimming too fast. I agree lasagna sheets are not noodles!
Gnocchi I wouldn’t personally call a noodle but if someone did I wouldn’t call them out on it. Hell, I probably wouldn’t even notice.
Ravioli is definitely a noodle. Not the stuff inside, though.
Pierogi is a similar story to ravioli, even if it feels less "noodle"y to me.
Other dumplings it depends. Chicken & dumplings’ dumplings for example definitely aren’t, as that’s usually leavened (and even when the aren’t they’re still quite bread-like). Bao isn’t for similar reasons. Gyoza if steamed/boiled is again like ravioli, and I’d still describe it that way if pan-fried but only because of it’s resemblance to boiling it.
Point is, the american english definition of noodle, or at least how I use it as an american, is boiled, unleavened dough. When you see americans refer to some food as a noodle it’s more often a textural distinction, not a shape one (even if most would consider noodles to have a canonical shape, which is why the OP feels the need to clarify sheets).
A godless folk.
I learn something new about the American dialect everyday. Thanks
Tbf, this is probably regional. I’m in the Midwest and noodle has always been limited to long string like pasta. Everything else is pasta.