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All noodles are pasta, all pastas are not noodles. For instance couscous is pasta, but it bears no resemblance to a noodle. Most pasta is made of wheat flour, but not all. Even if it's made of rice or some other grain, it's still pasta, but it might not be a noodle.


I've always found rice noodles to hold huge amounts of liquid and flavour, especially when flavoured during the pre-cook soak


How much broth pasta can absorb is really a question of shape and how it was prepared, and not that much the type of pasta. The most absorbent pasta won't absorb anything if it was overcooked. So how do you cook pasta perfectly and what is the golden rules You should season the water, not the pasta. When cooking pasta, bring enough water to the boil to ...


In korean cuisine, corn noodles are made with powdered elm root as the binding agent as it has the starchy glutinous qualities missing from corn. Maybe you could see about that or try getting some corn noodles from a korean grocer?

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