Pasta alla Maggiorana

There are very few flavored pastas (that is, where they get their flavors and colors from added ingredients rather than from sauces) that I consider valid, and most Italians concur with my view, although some pasta manufacturers have given in to nouvelle tendencies and market pressures from abroad. The simple reason that most flavored pastas do not succeed is that the taste and fragrance of the added ingredients are blunted by the flour in the pasta-making process. Ligurians certainly would