I am enjoying the Chkn Mushroom Pasta, however, I always find a small volume of dry unblended powder in the centre of the pasta-tubes - no matter how long I leave it after adding boiling water, or how thoroughly I mix it.
The only solutions I can arrive at:
sieving the powder from the pasta and blending the powder first (home)
shortening the length of the pasta tubes (manufacturing)
I stir the scoop through the bag to thoroughly mix the dry ingredients, then I add two level scoops to my Huel cup. I add freshly boiled water, stir immediately, wait five minutes, stir again then eat.
I do like the pasta al dente, however, even after waiting longer, I find that this portion of unabsorbed powder remains.
I am surprised to hear that no one else experiences this - and therefore happy to accept that it is not a widespread problem after all.
Jenny, I have noticed things like this across the range and put it down to me being a wee bit scruffy with my preparation, sometimes having crunchy pasta, un mixed powder etc. i do notice things are better if you stir after 5 mins then leave the lid on another 5 mins.
Thank you for your feedback on this, I will make sure this is passed over to the product team to ensure you guys have the best instructions to make the best Huel meals in the future
Hi, I’d like to note I’m experiencing the exact same problem, which is frustrating because this is a flavor I enjoy a lot otherwise. It might be that there’s more moisture getting into the bag when I open it which makes the powder clump inside the pasta, because I’m not sure what the cause would be otherwise. No amount of waiting or stirring makes the pasta cook properly. I’ve resorted to cutting the uncooked pieces in half to unclog them which is still quite a pain. A different type of pasta like farfalle or fusilli would avoid this problem.
Sorry to hear this! I’ll be sure to pass on your feedback to the wider team - if you like creamy flavors maybe give the carbonara or the new noodle pots a go - this will eliminate the issue too!