glossy lipstick red pasta; not tomato pasta or any pasta made from a vegetable that colors it. when pasta boils it loses that bright color. i use a bit of beet poison: boil vermicelli in this liquid. it's tricky 2 arrive at 'al dente' (oftimes i have 2 sacrifice that quality); adding oil 2 the liquid helps, but no guarantee. so i do it anyway.

epiphany: soba or ramen is quicker::: marinate noodles in hot beet poison. buckwheat soba is my choice, but ramen is a cheap option; and a staple. the photo i offer is def not great; it is what it is: the color is true. i usually toss my glossy red pasta with any/everything in the fridge::: after achieving the color i'm in sheer desperate hunger. This noodle dish noodle dish is adapted from a chowhound post. Mix together marinade: 3 tbs soy sauce, 3 tbs black vinegar, 5 tbs chicken or mushroom stock, 1 tbs dark sesame oil, 1 tbs sugar, 1 tbs dijon mustard. Stir til sugar is dissolved. Cook half a pound of thin buckwheat noodles just til al dente, drain, and stir hot noodles into the marinade. Cover the container and put in the fridge for at least two hours. During this time the noodles will soak up the marinade and get softer.