From Japanese udon to German spaetzle to Italian fusilli bucati and beyond, it’s nearly mind-numbing to think of the number of noodles you can cook up. Here are five to try:

Cellophane noodles: Chinese noodles made from mung-bean starch and cooked with a quick soak in hot water. In Korea, they’re made from sweet-potato starch.

Egg noodles: Both thick and thin, they’re the star of Jewish comfort cooking (from kugels to chicken soup) and should be a household staple.

Fusilli bucati: An Italian pasta shaped like thin corkscrews; a good spaghetti substitute.

Spaetzle: German egg noodles that come in a variety of thicknesses, from skinny to dumplingesque.

Udon: The thickest type of Japanese noodles. They’re made of wheat flour and often used in soup or served cold.