They are different. They have different raw materials, different places of origin, and different ways of eating.

1. Raw materials

The legal raw material for pasta is durum wheat, which is the hardest wheat variety, so pasta has the characteristic of not burning after being cooked for a long time.

Rice noodles are strip-shaped and silk-shaped rice products made from rice as raw material through soaking, cooking, pressing and other processes.

2. Place of Origin

Pasta originated in the Roman Empire. At that time, in order to solve the problem of large population and difficulty in preserving food, the Roman Empire came up with the idea of ??kneading and rolling flour into balls. The ingenious idea of ??cutting pancakes into strips and drying them in the sun led to the invention of the famous delicacy - PASTA (spaghetti) that is famous throughout the ages.

Rice vermicelli originated from a noodle-like food produced when northern people fled to the south during the Five Husties in Ancient China. It is now a very popular delicacy in southern China.

3. How to eat

Pasta needs to be eaten with sauce. The sauce for pasta is divided into red sauce and white sauce. Red sauce is a red sauce with tomato as the base. White sauce is a white sauce based on flour, milk and cream. In addition, there are noodles seasoned with olive oil and vanilla sauce, green sauce, and dark sauce prepared with herbs.

Because the texture of rice noodles is soft and elastic, it does not become mushy when boiled, and does not break easily when fried. It is often paired with various dishes or soups for soup or dry frying. It is smooth and delicious.