They usually have a thin cross section, which allows them to cook rapidly, and are made from relatively strong flour that imparts a chewy texture when cooked.
The most important quality characteristics of these noodles are good color and smooth surface. Generally, the thicker sizes are used in soups.
For good consumer acceptance they must be white or light yellow, depending on references in different regions.
The main disadvantages if fresh noodles is their relatively short shelf life, ranging from one to several days depending on the packaging and storage conditions.
Fresh noodles
