Recipes

The flavor of whole-wheat noodles (bigoli) is particularly suited to sauces that feature anchovies. The nutty taste of the wheat is obscured by tomato and olive-oil based sauces. Instead, dress bigoli with more delicate unsalted butter-based sauces

Any of the fresh herbs listed make suitable additions to the dough. Sauces should be very simple with no competing flavors.

Saffron casts a bright golden he and gives a slight flavor to the dough that is perfect with seafood and tomato sauces. Saffron strands may be used but saffron powder fives a more even tint. Vary the amount used according to taste.

Adding a little tomato paste fives pasta dough a lovely soft, pale red blush. It also makes the dough softer. Have flour on hand as you roll out the dough to prevent it form becoming sticky.

Of all the flavorings that are added to pasta dough, beet imparts the most dramatic color, but the intensity of the crimson tint fades to a soft, muted ivory pink when cooked.