The key distinction between colored and flavored pasta lies in their intent: colored pasta emphasizes visual appeal, while flavored pasta seeks to enhance taste.
Popular tricolore farfalle or rotini incorporates spinach for green, beets for red, and tomatoes for orange, creating subtle taste undertones of these natural agents.
When ingredients like squid ink or beets are added in pasta-making, they may change both color and flavor but are typically assessed for their primary intention.
Food dye alters the color of pasta without contributing to its flavor, distinguishing it clearly from naturally flavored variants like sun dried tomato rigatoni.
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