What happens to the noodles when you cook them?

1. Hydration: The most significant change is hydration. Noodles are typically made from starch (like wheat flour, rice flour, or tapioca) that has been mixed with water. When you cook them, the water penetrates the starch granules, causing them to swell and soften. This is what gives the noodles their characteristic texture.

2. Gelatinization: The starch granules within the noodles absorb water and gelatinize, meaning the starch molecules arrange themselves in a more organized structure. This process contributes to the noodles becoming more cohesive and less crumbly.

3. Cooking Time and Temperature: The cooking time and temperature play a crucial role in how the noodles change. Overcooking can lead to mushy noodles, while undercooking can leave them firm and chewy.

4. Specific Changes for Different Noodle Types:

* Wheat noodles: Tend to become more translucent and springy when cooked.

* Rice noodles: Become softer and more pliable, often used in stir-fries.

* Egg noodles: Develop a richer flavor and become more delicate.

5. Flavor Absorption: Noodles can absorb the flavors of the broth or sauce they are cooked in, adding to their overall taste.

In essence, cooking noodles is all about hydration and gelatinization, which transforms the raw starch-based dough into the soft, chewy noodles we enjoy.