1 question
I have always enjoyed these spaghetti. Recently, however, after the specified cooking time, the spaghettini have been very "doughy" on the outside, almost soft, but still al dente in the center. In addition, when mixed with tomato sauce or creamed spinach, for example, they fall apart and form a lumpy mass. It's a shame, because I don't like it that way anymore. Have there been any changes to the recipe or anything like that?
Hello Julchen_2, we are sorry that you are no longer satisfied with our organic whole grain spaghettini.
Our quality assurance team has carefully examined the issue. Samples from the affected batch were tested for the maximum cooking time specified. No deviations were found. Cooking tests during production also yielded flawless results. Our organic whole grain spaghettini was recently converted from Bio-Knospe to organic. However, this change has no impact on the quality of the product.
Depending on the type of stove (e.g., induction or electric), the spaghettini may need to be cooked for 1–2 minutes less, as different types of stoves can lead to slightly different results. We will keep your feedback in mind. Best regards, Your M-Infoline Team
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