Noodles

Noodles are elongated, ribbon-like strands of pasta made with eggs and rice, wheat, or buckwheat flour, used across European and Oriental cuisines and often added to bulk up soups and stews. Their manufacture, whether artisan hand-pulling or industrial sheeting and cutting, depends on dough development, resting, and precise drying to achieve the right bite and cooking tolerance. Instant noodles add a frying or hot-air drying step plus seasoning sachets. Quality control covers protein content of the flour, cooking loss, texture firmness, and, for fried instant noodles, oil uptake and oxidative stability through shelf life.