Why is the pasta brown? Actually, it had more of an unsettling reddish cast, sort of a russet. The only colored pasta I've ever seen has been that way because of flavoring, or novelty reasons. Which are both perfectly acceptable circumstances for colored noodles, so I wasn't too worried about trying these. I figured since they weren't shaped like penises, they had to fall under the heading of 'flavored' and further surmised that the reddish cast meant 'tomato' and gave not another thought to the possibly sinister nature of these noodles.
God was I wrong. These were unbelievably bad. They weren't flavored, at least, not any flavor that I know of. They tasted dirty. That's the only way I can describe it. And they were dry. Rather than being bendy, as regular noodles generally are, these all but disintigrated when I tried to scoop them into a bowl. To top it all off, cooking frankly did not improve their color. If anything, the sickly orangeish-red color they became was worse than the original color. I say this is God's punishment for trying to remove the delicious carbs from pasta. Shame on you, Bella Vita.
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