reshteh noodles
Thin, flat wheat noodles from Persian cooking, sold dried and usually already salted.
Reshteh are flat, narrow noodles made from wheat flour, water and salt, sold dried and resembling thin linguine. They carry noticeably more salt than Italian pasta and release a lot of starch as they cook, which thickens soups and stews such as ash reshteh. For rice dishes they are often toasted first, dry or in fat, which gives them a nutty flavour and keeps some bite. They are found in Persian and well-stocked Middle Eastern grocers, sometimes in Turkish or Arab supermarkets, and from online shops.
Substitute:
Thin linguine or narrow fettuccine come close in shape and bite. They are less salty and release less starch, so the soup ends up thinner; salt a little more and cook them directly in the broth so more starch stays in it.