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I have only experience with pho noodles. I don't know if the pasta you are referring to behaves fundamentally different to the noodles that I'm familiar with. The ingredients seem to be almost the same: rice flour. Some kinds of rice pasta are made with brown rice flour but this is basically white rice flour with the bran layer and the germ. I guess rice ...


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You have bascially two options: Bring water to a boil. Put noodles into the pot and wait until noodles are done. In my experience this methods is quite difficult to handle because you can't be really certain about the cooking time (except you have done this often enough) since overcooking leads pretty fast to mush. I have the impression that thick noodles ...



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