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

Raw pasta can range from light yellow to darker golden hues, and one key factor behind this variation is furosine, a compound that forms during wheat processing. When flour undergoes high-temperature drying or extended storage, furosine levels increase, leading to a darker color in the final product.

However, furosine isn’t the only culprit—several other factors influence pasta’s appearance:

1. Wheat Type & Quality – Durum wheat, high in carotenoids, produces a naturally golden-yellow pasta, while lower-quality flour may appear paler or duller.

2. Milling Process – Finely ground semolina tends to be lighter, while whole-grain or coarse-ground flour results in a darker, more rustic shade.

3. Drying Temperature – High-heat drying can deepen color (partly due to furosine formation), whereas slow, low-temperature

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