A box of tricolored pasta typically contains pasta that has been colored with natural ingredients to represent the colors of the Italian flag: green, white, and red. This visually appealing pasta is not only a feast for the eyes but also adds a vibrant touch to a variety of dishes. Here’s a closer look at what makes up the colors and some ideas on how to enjoy tricolored pasta.
Ingredients for Coloring:
- Green Pasta: The green color usually comes from spinach or basil. These ingredients are pureed and mixed into the pasta dough to give it a natural green hue along with a subtle flavor.
- White Pasta: The white pasta retains the natural color of the semolina or wheat flour used to make it. It does not have any additional flavors, keeping the classic pasta taste intact.
- Red Pasta: The red color is often achieved by incorporating tomato paste or beetroot into the pasta dough. This not only adds color but also a slight sweetness or tanginess, depending on the ingredient used.
Cooking Tricolored Pasta:
Cooking tricolored pasta is as simple as cooking any regular pasta. You need to boil it in salted water according to the package instructions until it’s al dente. However, it’s important to keep in mind that the different colors do not signify different flavors significantly, except for the subtle hints mentioned above. The main appeal of tricolored pasta is its visual presentation.