Noodles and pasta can look the same on the shelf but cook very differently. The first thing to check is what they are made from.
Start with the grain
- Atta: whole wheat flour, which keeps the bran, germ and natural fibre. Granvia Atta Chowmein is made with whole wheat flour and no maida.
- Suji: semolina, for a firmer noodle. Granvia Suji Chowmein is made with semolina and no maida.
- Durum wheat semolina: the traditional base for pasta that holds its shape. Granvia Health First Pasta is made with durum wheat semolina only.
- Rice flour: for soft, silky noodles. Granvia Rice Chowmein is made from pure rice flour.
- Maida: refined flour. If maida is the first ingredient, the product is mainly refined flour.
Check the dry product
- Even colour, with no white powdery patches or dark spots.
- Strands or shapes mostly unbroken.
- No smell of damp or staleness when you open the pack.
The cooking test
- A good noodle cooks evenly in the time on the pack.
- It stays separate after draining and does not turn into a sticky mass.
- Pasta should keep a firm bite and its shape.
- The cooking water turning very thick and starchy suggests the noodle is breaking down.
Quick answers
- How do I know if noodles are made with maida?
- Check the ingredient list. If maida or refined wheat flour comes first, it is the main ingredient.
- What is the difference between durum wheat pasta and regular pasta?
- Durum wheat semolina is a hard wheat that helps pasta keep a firm bite and hold its shape when cooked.