Ethiopia, the most populous country in Africa is seeing an increase in pasta consumption, according to Jane Russnak and Maximiliane Schneider, authors of an article pushed in World Grain. But – they say – the Country’s milling industry has very little access to imported durum wheat qualities; it generally uses bread wheat for grinding into pasta flour. Innovative enzymes make it possible to adjust the functionality of these flours to the requirements of pasta production. Pasta is a global export hit from Italy and has established itself firmly in Ethiopian’s kitchen, too. Spaghetti and macaroni are popular staple foods in this country, with the largest population in East Africa. They are served with typical local ragouts as well as tomato or Bolognese sauce.