Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine (Page 2 ) | May 18, 2025

Below are some general tips that may explain differences in pasta color:

Wheat Type: Different grains have different levels of carotenoids and pigments that can affect the final color of the pasta.

Milling Process: The grinding of flour (fine or coarse) can change the color. Whole grain flours tend to be darker.

Moisture: The moisture present in the flour at the time of production can affect the color and texture of the pasta.

Storage conditions: Pasta exposed to light and heat may change color over time.

In summary, furosine may be a factor, but many other factors affect the color of raw pasta.

Next: DISHWASHER, ALWAYS PUT A SPONGE IN BEFORE STARTING IT: THE REASON

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