[quote=thecook]I regularly use Ramen for FBC cooking and also Angel Hair or thin egg noodles (although these can taste a little like raw flour).

The problem with boil-water-and-dump (AKA freezer bag) cooking is that the boiling water begins to cool as soon as it is poured. Most pasta turns back into paste (wet raw flour) before it reaches the cooking temp needed for the change to a cooked noodle. So, yes, the noodles then should taste like raw flour.

Pre-cook and dehydrate, or use couscous, OR bulgur, a whole wheat precooked pasta nutritionally equivalent to brown rice.

CamperMom