Super Bowl matchup - pasta vs. pizza.

Super Bowl Sunday almost has reached the religious holiday stage, as evidenced by the millions of Americans worshipping at the TV set. With interminable pre-game festivities and post-game wrapups sandwiching the actual event, there's no way to pry football fans away long enough to get a real meal into them. Rather than the traditional - and cholesterol-laden - hot dog and hamburger menu, why not break out the pasta?

The old-fashioned spaghetti/ macaroni/linguini days became pass6 when baby boomers latched onto designer pasta as a healthy alternative to meat. The race was on to see what new creation could cause the most interest on the shelf. Today, some of them have become mind-boggling. For instance, Gaston-Dupre, Inc., Tampa, Fla., trots out 23 flavors, including an international assortment that features Thai, Chinese Spice, Tex-Mex, Teriyaki, Cajun, and Jamaican Spice. Some - squid ink, saffron, curry, and, especially, chocolate - lend pause. It's all a matter of taste. Available in fettuccine or angel hair style, each is made without eggs or preservatives.

Pasta Valente, Charlottesville, Va., is more traditional, but no less wide-ranging. Egg, spinach, red pepper, tomato basil, black pepper, and garlic parsley fettuccine should take care of all appetites, and each, except for egg and garlic parsley, is fat- and cholesterol-free. For the more adventuresome, there are summer spinach, harvest pumpkin, spring carrot, and beet...