: What type of noodles absorb most amount of liquid? Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put in the broth,

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How much broth pasta can absorb is really a question of shape and how it was prepared, and not that much the type of pasta. The most absorbent pasta won't absorb anything if it was overcooked.

So how do you cook pasta perfectly and what is the golden rules

You should season the water, not the pasta. When cooking pasta, bring enough water to the boil to submerge the pasta. To that boiling water, add about a tablespoon of sea salt, not the fine salt you usually buy, that stuff just don't have a proper taste to it :-). Only when the water is boiling you should add your pasta.
Never add oil to your water when cooking pasta. Yes, it does help for pasta to not stick together, but it also make pasta less absorbent. Rather stir your pasta in the beginning to stop it from sticking. You should only add oil to your water if you intent to use it in a salad
Never rinse pasta before cooking. This removes a lot of starch on the outside, making your pasta less absorbent and it also removes the "glue" that helps your sauces stick to your pasta
Never ever over-cook pasta. Over-cooked pasta becomes mushy and doesn't absorb anything. Pasta should be cooked al dente. If pasta is going to be cooked for a second time, like in a broth or in a sauce, it should be Molto al dente, which means it should be slightly under-cooked. This will ensure maximum absorbance
Also, never rinse cooked pasta for the same reason as to not rinsing it before cooking
For the sake of taste, keep the pasta water and use it in your sauce or broth.

As stated before, shape also have a influence on how absorbent a pasta is. Macaroni is more absorbent than spaghetti as macaroni have a bigger surface area than spaghetti compared to if they are the same size.

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I've always found rice noodles to hold huge amounts of liquid and flavour, especially when flavoured during the pre-cook soak