5 Pasta spéciale

As pasta has become more and more popular, many variations in shape, flavour and colour have been created. Green pasta (pasta verde) is made by adding a well-drained spinach purée to the dough; black pasta (pasta nera) with the ink of cuttlefish (for use with fish sauces); red pasta (pasta rossa) is made with tomato purée and pink pasta (pasta alla barbabietola) with beetroot; while brown pasta is made by adding cocoa powder and is eaten as a dessert. Pasta is also flavoured with mushrooms, such as porcini, as well as with truffle and sometimes wine. From Lombardy and Piedmont come other special pastas made from a combination of 00 flour and buckwheat flour (see Pizzoccheri).