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Dec 30, 2009 11:11 AM

What's the point of colored pasta if it has no flavor?

Is it just for looks that spinach or tomato is added to the raw pasta to make it green or red, that's sold in specialty stores or boxed pastas? You can't even taste the spinach or tomato in it! Seems so pointless.

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  1. What's the point of striped wrapping paper when solid colors work just fine?

    1. The color, I think, is just for esthetics. My biggest complaint is that the texture is mushier, and it is impossible to reheat. Things like tortellini and penne should make decent leftovers, but the colored pasta seems to disintegrate.

      I like the reds, greens and yellows, but I grew up in a family that considered squid ink to be "waste" (worse description was used in Italian), so I can't bring myself to want to eat pasta colored with squid ink.

      1 Reply
      1. re: RGC1982

        But, unlike the tomato and spinach pastas, in the case of squid ink, I do think it imparts a flavor, a faint fishy flavor...


      2. Because there's always going to be some nitwit out there who thinks that they can "improve" something by making it more disgusting? Is that the point?

        1 Reply
        1. re: boagman

          Fresh out of the Ronzoni test lab. And don't they look pretty?
          Ronzoni's claim is that the consumer is provided with a full serving of vegetables in every 4 ounce portion. Now that's an "improvement" for somebody out there, isn't it?

          Ronzoni --> http://ronzonigardendelight.newworldp...

        2. (Albeit slightly) different nutritional benefits?

          1. I actually do taste the difference. It's just a faint hint, but it's definitely there.

            2 Replies
            1. re: hungrybunnie

              I taste the difference too. The only "colored" I use is spinach pasta - I get a good Italian brand and it doesn't lose texture. I've also made it.