Colored pasta

Description

Colorful pasta is an aesthetic, often tricolor product made from durum wheat semolina, naturally colored with juices or powders from tomatoes, beets, spinach, or squid ink. The flavor is mild and grainy with subtle vegetable notes depending on the additions, while the texture remains elastic and pleasantly al dente after cooking. Nutritionally, it resembles classic pasta — it is a good source of complex carbohydrates and provides plant protein as well as small amounts of minerals. The colorful additions increase the content of vitamins, fiber, and antioxidants, especially in whole grain versions, supporting satiety and energy stabilization. In the kitchen, it pairs well with salads, light oil-based sauces, pesto, soups, and dishes for children, brightening up the plate. Store dry pasta tightly in a cool, dry place, and cooked pasta in the refrigerator for 2–3 days or frozen for about 2 months.