Gathers the pasta and dumpling dishes of European culinary traditions, including Italian pasta shapes such as tagliatelle and gnocchi, Polish and Central European pierogi, and German spaetzle, spanning both dried wheat pasta and the fresh, filled or unfilled dumplings common to Central and Eastern European home cooking. The grouping reflects how the cuisine itself classifies these wheat- or rice-based staples, by shape and cooking method, whether boiled, steamed or fried, rather than by filling or sauce, since the same dough tradition often produces both a plain noodle and a filled dumpling.