Yes, but the effect will not be good. Although baking soda is also used as a foaming agent, it does not release too much carbon dioxide when heated, so the dough cannot expand well. Moreover, the dough used for baking soda powder will have an alkaline taste, the dough will turn yellow and the vitamins will be destroyed. If you think this is ok, you can (hehe). There are many methods of flour fermentation, such as baking soda fermentation, dough fermentation, yeast fermentation and so on. These methods are all the same in principle, that is, a large amount of carbon dioxide gas is generated in dough by starter. During cooking, carbon dioxide expands when heated, so spaghetti becomes soft and delicious. However, the first two methods have their own shortcomings. Baking soda will seriously destroy the B vitamins in flour, and fermentation of old flour will make dough sour. Only yeast fermentation can not only make pasta taste good, but also improve its nutritional value. Many people like to buy spontaneous flour or baking powder instead of yeast, which is convenient, but it loses a lot of nutrition. Because they are fermented with baking soda, not only can they not improve their nutritional value, but they will destroy the B vitamins in flour. I hope it will be helpful and adopted.