Editing Noodle (section)

===Origin===
The earliest written record of noodles is found in a book dated to the [[Han dynasty|Eastern Han]] period (25–220 CE).<ref name="Roach">{{cite journal |last=Roach |first=John |title=4,000-Year-Old Noodles Found in China |url=http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html |journal=[[National Geographic (magazine)|National Geographic]] |date=12 October 2005 | pages=1–2|archive-url=https://web.archive.org/web/20051020031536/http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html | archive-date=20 October 2005}}</ref> Noodles made from wheat dough became a prominent food for the people of the [[Han dynasty]].{{sfn|Sinclair|Sinclair|2010|page=91}} The oldest evidence of noodles was from 4,000 years ago in China.<ref name="Roach" /> In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the [[Lajia|Lajia archaeological site]].<ref name="mill-noo">{{cite journal |last1=Lu |first1=Houyuan |last2=Yang |first2=Xiaoyan |last3=Ye |first3=Maolin |last4=Liu |first4=Kam-Biu |last5=Xia |first5=Zhengkai |last6=Ren |first6= Xiaoyan |last7=Cai |first7=Linhai |last8=Wu |first8=Naiqin |last9=Liu |first9=Tung-Sheng| title=Culinary archaeology: Millet noodles in Late Neolithic China| journal=[[Nature (journal)|Nature]]| date=13 October 2005| volume=437|issue=7061|pages=967–968 | doi=10.1038/437967a | display-authors=3 | pmid=16222289|bibcode=2005Natur.437..967L |s2cid=4385122 }}</ref> These noodles were said to resemble [[lamian]], a type of Chinese noodle.<ref name="mill-noo" /> Analyzing the husk [[phytolith]]s and [[starch]] grains present in the sediment associated with the noodles, they were identified as millet belonging to ''[[Panicum miliaceum]]'' and ''[[Setaria italica]]''.<ref name="mill-noo" /> However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.<ref name="exp-star">{{cite journal | last1 = Ge | first1 = W. | last2 = Liu | first2 = L. | last3 = Chen | first3 = X. | last4 = Jin | first4 = Z. | year = 2011 | title = Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses | url = | journal = [[Archaeometry (journal)|Archaeometry]] | volume = 53 | issue = 1| pages = 194–204 | doi = 10.1111/j.1475-4754.2010.00539.x| doi-access = free | bibcode = 2011Archa..53..194G }}</ref>

The general consensus among food historians is that pasta originated somewhere in the Mediterranean region:<ref name="nationalgeographic">{{cite news|last1=López|first1=Alfonso|date=8 July 2016|title=The Twisted History of Pasta|publisher=National Geographic|url=https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|archive-url=https://web.archive.org/web/20191214163410/https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|url-status=dead|archive-date=14 December 2019|access-date=13 December 2019}}</ref> a homogenous mixture of flour and water called ''itrion'' was described by 2nd-century Greek physician [[Galen]],{{sfn|Serventi|Sabban|2002|page=17}} among 3rd to 5th-century Jews ''itrium'' was described by the [[Jerusalem Talmud]]{{sfn|Serventi|Sabban|2002|page=29}} and ''itriyya'' (Arabic cognate of the Greek word), referred to string-like shapes made of [[semolina]] and dried before cooking - as defined by the 9th-century physician and lexicographer [[Isho bar Ali]].<ref>"A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).</ref>