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Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine

In general, here are some points that can explain the color variations in pasta:

Type of wheat: Different grains have carotenoid and pigment contents that can affect the final color of the pasta.

Milling process: The milling of the flour (fine or coarse) can alter 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 can alter its color over time.

In summary, furosine can be a factor, but there are multiple variables that contribute to the color of raw pasta.

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