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

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.

Next: The #1 drink to reverse High URIC ACID and GOUT!

READ IT!

Share Share Share

Thanks for your SHARES!