YOU probably spend more time picking the shape of your dried pasta than worrying about the colour of it.
But according to one Italian foodie it's the colour you should be paying the most attention to.
Posting on Instagram, Alessio Passini compared the colour of some different types of pasta.
"The colours tell us which pasta to buy," he explained.
Most of the dried pasta he compared had the same familiar yellow tiny - but according to the food fan that's a bad thing.
Unless you buy wholewheat pasta, which will have a brown or yellow colour no matter what, your pasta should look much lighter.
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"Look for bronze die cut and 100% Italian grain, durum wheat or semolina," he noted.
Not only that, but for the best taste shoppers should look out for pasta that's low in furosine, Alessio added.
He explained that the yellow colour often comes from when the manufacturers dry the pasta too fast.
The high temperatures result in the yellow tint, which is why the slower cooked ivory colour is preferable.
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That said, according to , the reason some pasta is more yellow has more to do with the egg yolks used than the time it takes to dry.
After sharing his advice on Instagram people said they would try other shades of pasta to see if they really tasted any better.
One commented: "I'm going to look for ivory pasta next time to see."
"This was actually a lot more informative than I thought," another wrote.
A third said: "I've only ever seen yellow pasta but it makes sense."
"But the pasta I had in Italy was bright yellow," another pointed out.