I've made tons of pasta before but never egg noodles. Looking ahead to a dinner party I tried a couple of recipes – this one and another with more eggs but no milk or baking powder – on the same night. (Your recipe was the winner, partly because I didn't have to knead it!) But a curious thing happened during drying. Your noodles darkened noticeably. Worried, I cooked a few, and they ended up looking fine, but I'm curious as to the reason. I did not use King Arthur flour but the same flour was in both recipes so that can't be the cause. Any ideas?

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