raw pasta—whether it appears lighter or darker—can vary for several reasons

1. Type of Flour Used
Main factor:
The type and quality of flour have the biggest impact on pasta color.

Light pasta: Typically made with refined semolina flour (from durum wheat), which has a pale yellow color.

Darker pasta: May use whole wheat flour, spelt, or multigrain flours, which naturally have a browner or beige tone.

Blame: The miller or the pasta brand’s recipe choice.

2. Egg Content
Eggs deepen the color of pasta due to their yellow yolk content.

Egg pasta: Often more yellow and rich-looking.

Egg-free pasta: Paler, especially if made only with flour and water.

Blame: The ingredients list—whether eggs are used or not.

3. Drying Process