Why are ramen noodles different from other types of pasta?

Question

Ramen noodles are made from wheat flour, so why the different taste and texture versus, say, linguine?

Sorry I meant to say "somen noodles"

Answer 1

Pasta (Italian types - Spaghetti, linguine, macaroni) are made from a high gluten flour - durum wheat semolina.
The high gluten flour gives the pasta the traditional firmness and appearance.

Ramen and Somen are wheat based noodles but are made with tradional wheat with a lower gluten content than semolina. Hence, the softer noodles - softer in appearance and bite.

Ramen is interesting becuase it's usually deep fried to dry out the noodle instead of air drying.

Answer 2

Because they are flash fried before packaging. That's why they aren't so good for you and you may notice little circles of oil in the soup when you have cooked it.
They are not nutritious in anyway and very high in calories..but they are one of my weaknesses.
I love them!