Alkaline noodles, alkali noodles, or alkaline pasta is a variation of noodles with a much higher quantity of alkali than usual. The most common examples are Chinese lamian noodles and Japanese ramen noodles. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results.[1] The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow at alkaline pH.[2]
^Cite error: The named reference McGee was invoked but never defined (see the help page).
^McGee, Harold. On Food and Cooking, 2nd Edition, 2004, pg. 578. Scribner, NY.
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