Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine
The difference in color of raw pasta can be attributed to several factors, including the quality of the flour, the type of wheat used and the protein content.
Furosine is a compound that is produced during flour processing, especially when wheat is roasted or when present in significant amounts during milling. It can affect the color of pasta, making it darker.
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This is the third time we’re having this dish this week. It’s ridiculously tasty!
