Spaghetti and ramen are both technically noodles, but the two aren't actually as similar as you might think. Of course there's the obvious fact that spaghetti is often served with sauce, while ramen is largely enjoyed in broth, but beyond their individual cooking applications, spaghetti and ramen are also made up of different ingredients. While both contain flour, spaghetti calls for durum wheat flour, while ramen uses a blend of strong and semi-strong flour that is high in protein. Ramen also contains more eggs than spaghetti, but the main difference is that the dough is made with kansui.
Often sold under two other names — lye water and alkaline salt — kansui is a Japanese ingredient made up of 80% potassium carbonate and 20% sodium bicarbonate. Because of its alkalinity, kansui causes ramen to change in texture and color. That's why ramen is more elastic and yellow than spaghetti is. It also has a distinct taste, which is why if you ate ramen with marinara sauce it wouldn't really taste like pasta. ramen noodle spaghetti
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