Morocco
Actually, couscous does qualify as pasta. To create the fine pellets, coarse semolina flour is mixed with water to create a paste, then sieved. Common in North African and Middle Eastern cuisines, couscous can be steamed or soaked in hot water, and served cold as a salad component or warm beneath a saucy stew.

China
Translucent cellophane noodles are known by a variety of names, including bean threads, Chinese vermicelli, glass noodles, and bai fun. Unlike most "pastas," cellophane noodles are made from the starch of mung beans rather than wheat. Instead of boiling, soak them briefly in hot water before serving.

Japan
A blend of buckwheat and wheat flours, water, and eggs, Japanese soba noodles are a popular addition to soups in pan-Asian noodle houses. Soba can also be stir-fried or substituted for fettuccine or linguine.

Italy
Like spaghetti, lasagna, and other dried Italian pastas, fettuccine is made from water and semolina. Most imported pasta contains 100 percent pure semolina. American-made brands, though, are fortified with nutrients and often contain bleached flour instead, so they're sometimes looked down upon by pasta purists. Translated as "small rib-
bons," fettuccine can also be bought fresh, made with eggs rather than water.

Germany
Like dumplings, spaetzle noodles are made with eggs, salt, flour, either milk or water, and nutmeg. To create their plump shape, the dough is forced through a colander or rolled and cut. It's typically served as a side, but with your favorite sauce, these noodles make a hearty main course.