8 hours ago, Katie Meadow said:Udon especially seems to contain plenty of salt, same with with most Asian noodles, fresh or dried, at least to my tastebuds. When I buy fresh wheat noodles in Chinatown, whether egg or plain, they don't need salt either. But I definitely salt the water for Italian pasta. The first time I ever cooked dried udon I think I salted it; lesson learned. Look at the ingredients list and the salt level can be frightening.
I just checked the locally made and the imported Japanese udon noodles I have in stock. Although both do contain salt it's the last listed ingredient (the lists being in order of amount by law), so not very salty. Same with the ramen noodles I have.
I, too, always salt Italian pastas.
