Pasta - Pasta is made from a simple combination of flour and water. Pre-packaged speciality pasta often includes spices, cheese or added coloring from spinach, tomatoes or food dye. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: 'to the tooth', meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product which cannot be cooked al dente. Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law[4]. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo). Some specialty pasta varieties can be made from grains low in gluten for gluten-intolerant people, or from whole wheat flour. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and therefore can't be called pasta because they don't contain flour.