What makes any instant ramen noodles taste and feel different from regular pasta when cooked ? And why/how do ramen noodles curl during the making process ?
Ramen noodles are just a different thing than (Italian) pasta.
In particular, ramen noodles are [made with an alkaline dough](https://en.wikipedia.org/wiki/Alkaline_pasta). That changes the texture of the noodles, and is responsible for their characteristic yellow color.
Instant ramen noodles are usually dehydrated by frying them in palm oil, while pasta are usually hot air dried, this also creates differences in taste.
It’s spices, that are sublimated (removed all water from the product) and they get in the normal condition when they get wet.
So, when the product is sublimated it can’t go bad.
The curls on the noodles are from special silicone flaps on the machine that create the pattern as the noodles are pushed through the end of the process.
The flavor is different because there is a **ton** of salt in them. More salt than in the flavor packet, in fact.