Pancit Bato – [n.] heat-dried wheat noodles by wood-fired oven-baked or sun-dried noodles.

Although its translation means "rock noodles", it has nothing to do to with rocks or stones. This noodles originated in the town of Bato, Camarines Sur in the Bicol region, Philippines.

This is famous all throughout Bicol thus people from outside the region also call this as "Pancit Bicol".

Pancit Bato is made of wheat flour, originally small and round in shape and is traditionally sun-dried. To speed up the drying and lock in flavor in the noodle, firewood as fuel is used to bake-dry the pancit bato which adds distinct texture and slight smoky flavor. It was first made famous in Bato, Camarines Sur in Bicol.

Over the years, Pancit Bato evolved to produce flat and round noodles in small, medium, and large sizes. You can find freshly baked-not fried (in wood-fired oven) Pancit Bato in public markets or packed sun-dried Pancit Bato in supermarkets and grocery stores.

Yellow in color when uncooked, and requires gentle handling as it easily breaks and crumbles to pressure but pliant and soft in texture when cooked.

When storing, keep this noodle away from moisture or getting it wet, as it would easily become moldy. It's made naturally without any preservatives!

Upon purchase of freshly baked pancit bato, you can have it sun-dry or air-dry before packing it away in a container to prolong its shelf life.