Out of ramen noodles? Don't fret!
The water can fizz a lot when the baking soda goes in, so make sure your pot isn't too full.
The baking soda water, once filled with the pasta starch, will start to froth. Keep an eye on it and stir often to avoid bubbling over. I started playing with other ratios, like 2 teaspoons per quart and 1/2 tablespoon per quart. The effect was still there, but not quite as drastic. When I plunged my original noodles—the ones made with a full tablespoon of baking soda per quart of water, intoif you have a delicate broth, it's better to err on the side of less baking soda, using 2 teaspoons per quart of water. But when you have a full-flavored broth, go ahead and use 1 full tablespoon of baking soda per quart of water.
There are a couple things to be very careful about when using this method. This first is to not let your water steam away while you're distracted with other cooking tasks: as the water reduces, the baking soda will concentrate, and you will end up with terrible results. I know, because I made that mistake. My pasta came out tasting like ammonia.
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