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The drying temperature and time affect the final color:
Slow, low-temperature drying: Preserves a lighter, more natural tone.
Fast, high-temperature drying: Can result in a slightly darker or more matte finish.
Blame: The manufacturer’s production method.
4. Oxidation
Pasta that has been exposed to air, humidity, or light for extended periods may darken slightly.
Blame: Storage conditions—either in the factory or in your pantry.
5. Additives or Flavorings
Some pasta contains natural additives for flavor or health benefits (like spinach, squid ink, or turmeric), which affect color.
Blame: Intentional recipe enhancements.
In Summary:
If you're wondering who or what to "blame" for the pasta color variations, the answer lies in a combination of:
Ingredients (flour type, eggs, additives)
Manufacturing methods (drying time/temp)
Storage and age
These are not signs of spoilage, and unless the pasta smells bad, feels sticky, or has visible mold, it is still safe to cook and enjoy.
Would you like a printable checklist for buying quality pasta based on color and ingredient transparency?
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