The main purpose of colored pasta is to delight the eye. The addition of spinach, tomato, beet, squid ink, or saffron gives the most familiar pasta shapes an attractive color. It loses intensity during cooking, but it still offers innovative cooks a chance to create pleasing designs on the plate. The taste of the colorings in the finished dish is not generally noticeable, unless the coloring agent is also added to the water used to boil the pasta or the pasta is cooked in an appropriately flavored stock.   COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED ( PAS-081105-COL )