Noodles and Pasta

Lyckeby potato starches are used to reduce cost, ensure a stable raw material supply as well as to increase final product quality in a variety of noodle and pasta products.

Instant Noodles

Instant noodles are popular worldwide for their fast and easy preparation combined with their taste and appealing texture. Incorporating Lyckeby potato starches with low gelatinization in your instant noodles ensures a faster and even hydration. Our potato starches are also designed to provide a good texture, increasing elasticity and bite of the noodles. Perfect for creating instant noodles that are easy to cook and meet today’s quality expectations.

Glass Noodles

Glass noodles are known for their clear, glossy appearance and chewy texture. Traditionally they are made from mung bean starch, which can be both costly and face supply challenges. Lyckeby potato starches offers a more reliable, cost-effective alternative — delivering the same transparency, smooth mouthfeel, and elasticity. Ideal for soups, salads, and stir-fries.

Rice Noodles

Rice noodles are made using rice as the main ingredient but by replacing part of the rice flour with Lyckeby potato starch, you can increase both transparency and elasticity of the noodles. Enjoy noodles that are more transparent, with a pleasantly chewy bite — all while keeping a neutral, authentic taste.

Gluten free pasta

Gluten free pasta is made without wheat or gluten containing ingredients and is instead based on gluten free alternatives like rice, maize and quinoa.

Did you know
Lyckeby offers a natural gluten free potato starch alternative that improves the dough of glutenfree pasta for easier processing and improved product quality.