Buzz
It's easy to transform a pot of delicious pasta into a disaster. Leave it boiling on the stove for too long or drain it and let it sit out, and you risk ending up with a sticky, mushy mess of spaghetti. But now, scientists believe they have found a way to stop pasta from clumping, even if you don't follow the cooking instructions exactly.
According to Foodnavigator, the key is an enzyme developed by the German company Mühlenchemie. Premium pasta made from high-protein flour retains its shape better during cooking or when left out for an extended period. In contrast, cheaper pasta made from low-protein, softer flour tends to become sticky, fall apart, or clump if not consumed or cooked right away. When the enzyme, known as Pastazym PD, is added to low-protein pasta flour, it helps stabilize it, offering the texture and cooking resilience of higher-quality pasta at a more affordable cost.
This means that even the most kitchen-challenged individuals would struggle to overcook pasta with the added enzyme. Mühlenchemie introduced their enzyme system last year, and it's still a recent development in the food manufacturing industry. When it appears in products, it won't be listed on the label, as it's a processing aid rather than an ingredient. However, you might notice your pasta turning out better.
If you want to elevate your pasta in the quickest way possible, take a look at these expert tips from professional chefs.
