Curious (and somewhat disgusted): why corn starch in pasta?
Tonight my husband made some "fresh pasta" he recently bought at a large somewhat trendy grocery chain. It was cooked exactly to directions but came out gummy and slippery. Yuck. When I looked at the label it said "vegan - no eggs!" And the ingredients listed only flour, salt and corn starch. So I'm figuring that the corn starch was put in there to somehow compensate for the lack of egg? My husband wondered if maybe it was added as a preservative of the "freshness." Or could there be some other reason? We will surely never buy this again, but now I'm curious. Can anyone enlighten me?