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.
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