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Although the Serious Eats article just mentioned previously is good overall, I believe it wrong about sodium carbonate being responsible for the Yellow color or "hue". Among other things like texture which is why it is principally used, it might fix the dye but it is not the dye. The real problem is the very difficult to avoid Yellow 5 (E102) which the ...


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While the other answers seem to have focused on the eggs, the biggest difference between Italian noodles and many Asian noodles (especially wheat-based noodles, like lo mein) is that the latter are often treated with alkalies like lye-water or alkali salts (potassium/sodium carbonate or sodium bicarbonate). This can enhance any preexisting yellow pigments ...


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Plenty of Asian restaurants in the US do use spaghetti, cheaper. People don't know, and do not notice. Fresh pasta vs. dry pasta does not mean it contains egg. Egg is just an option, rare in the US, more frequent in Europe, no matter fresh or dry. I don't know about stores in Asia. Finding dry or fresh pasta with egg is a real challenge in the US, ...



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