Extra-fine Extra-fine lokshen consist of very fine noodles similar in thickness to
vermicelli, though they are often even thinner. They are very fragile and due to their fragility they are almost exclusively used in
chicken soup,
matzo ball soup, and other Jewish soups.
Fine Fine lokshen are similar to extra-fine; however, they are slightly thicker and are more similar in thickness to vermicelli or
angel hair pasta, though they sometimes are thicker than the aforementioned varieties. Like extra-fine lokshen, these are typically used in various soups; however, many people also use them in various lokshen kugels as the fine texture of the lokshen noodles creates a more dense consistency in kugel.
Medium Medium lokshen are much thicker than fine egg noodles, and are somewhat similar to
pappardelle or Chinese egg noodles, though medium egg noodles have a somewhat richer flavor due to the liberal amount of egg yolks traditionally used in their production. When boiled, medium lokshen are flat and are not wavy or curly like the varieties mentioned below. Medium Jewish egg noodles are mainly used to serve on their own dressed with a simple sauce or butter as a side dish, or they are used in a lokshen kugel; often sweet but sometimes savory varieties use medium lokshen.
Wide Wide lokshen are the most-commonly found variety of lokshen, and unlike the aforementioned varieties of lokshen, wide lokshen are somewhat curly and are not flat after cooking unlike medium lokshen. They are mainly used for
lokshen kugel and other noodle casseroles like tuna noodle casserole. They are favored by some for use in noodle kugel as their width and curly texture allow the cheese or whatever accompaniment within the kugel to remain distinct from the lokshen itself and not become one contiguous dense mass, which some people prefer. Medium and fine lokshen often absorb more of the kugel batter and make more dense kugels.
Extra-wide Extra-wide lokshen are more curly than wide lokshen, and are somewhat wider as well. These are less popular for use in lokshen kugel due to their broad width and curly shape, however they are sometimes used in lokshen kugel. These are most commonly served as a side dish on their own or with a simple butter, margarine, or tomato-based sauce.
Broad Broad lokshen are similar to extra-wide except they are even wider and curlier than extra-wide lokshen and as their name suggests are the broadest variety of lokshen.
Varnishkes Varnishkes are a variety of lokshen that are similar in shape to
bow tie pasta, except there are differences in terms of their preparation as they are made with plain flour instead of semolina, and have a higher quantity of egg yolks as is typical of Jewish egg noodles. These are used in the Jewish dish
kasha varnishkes, which consists of varnishkes that are prepared with
buckwheat kasha and caramelised onions.
Passover version Various
kosher for passover versions of lokshen noodles are made during the spring around
Passover and are either made at home, or commercially produced by various brands such as
Manischewitz. Kosher for Passover varieties of lokshen are typically made with
potato starch in place of the usual flour, which is not permissible for consumption during Passover according to traditional
Jewish law.
Square In the Jewish diaspora this shape is often called "egg flakes" and is sold by brands such as Gefen and Kleinblatt's. It is most often used for soup or served to children with butter. There is an
Israeli variety of square lokshen sold by brands such Meshubach, consisting of small square shape lokshen that is popular with children and for use in soups.
Farfel Farfel (; from ) is small pellet- or flake-shaped
pasta used in
Ashkenazi Jewish cuisine. It is made from egg noodle dough and is frequently toasted before being cooked. It can be served in
soups or as a
side dish. In the United States, it can also be found pre-packaged as
egg barley. ==In popular culture==