That's a good guess, I'd honestly be really interested if somebody had the answer. Also, could be related to how long they knead the dough. The harder I work my homemade wheat noodles, the more gluten is produced (I think thats what's going on?) and they get chewier.
Could it be that it's just because it's steamed instead of cooked in an oven ?
That's a good guess, I'd honestly be really interested if somebody had the answer. Also, could be related to how long they knead the dough. The harder I work my homemade wheat noodles, the more gluten is produced (I think thats what's going on?) and they get chewier.