In China, hand-pulled noodles and sliced noodles emphasize skillful stretching or shaving of dough into strands, often served in broths or stir-fries. In Italy, fresh pasta such as pappardelle is rolled and cut, with an emphasis on texture and pairing with sauces like ragù. Today, pasta in China is often adapted with local flavors, while Chinese-Italian fusion dishes are becoming a trend in restaurants across Italy. These innovations reflect a culinary dialogue, where shared ingredients inspire new flavors while honoring time-tested techniques.