Noodles are characterized by thin strips slit from a sheeted dough prepared from flour, water and salt or alkaline salt.
Extruded Noodles- Are solid ribbon with thickness of about 0.8 mm with variety of widths. Narrow noodles have width of 1.5 mm and look like square spaghetti.
Broad noodles have width of 12 mm and even 25 mm. Straight noodles and scattered noodles are manufactured.
Ingredients used in noodles are flour, alkaline salt i,e mixture of sodium and potassium carbonate. Sometimes egg may be used for firmer texture. In pasta preparation wheat semolina is used.
After cooking noodles are consumed in soup, but pasta is eaten with sauces.
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