How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask the initial flavor of the pasta?

  • Flavor pairings are a matter of opinion and generally off topic.
    – Catija
    Aug 30, 2016 at 15:17

1 Answer 1


You cook it the same way as you cook "regular" pasta.

As for the sauces, try to keep it related to the flavor of the pasta.

Squid ink pasta should be used with seafood sauces (vongole...)

For tomato pasta or spinach pasta, I tend to keep the sauce as light as possible; just olive oil, garlic, little bit of herb as to not hide the pasta colors; no cream sauce, no full-on tomato sauce or ragu sauce.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.