Why does egg pasta turn green before it is boiled?

Egg pasta doesn't actually turn green before it's boiled. The green color is a sign that something has gone wrong during the making or storage of the pasta. Here are the most likely culprits:

* Overmixing: Overmixing the dough can cause the gluten to develop too much, resulting in a tough and sometimes greenish pasta.

* Improper Storage: If the pasta is stored improperly, like in a humid environment or exposed to light, it can develop a greenish hue due to oxidation. This is similar to how fruits and vegetables brown when exposed to air.

* High-Sulfur Ingredients: Some ingredients, like spinach or certain types of flour, can contain higher levels of sulfur. When these ingredients are used in pasta dough, the sulfur can react with the egg yolks, causing a greenish discoloration.

Note: While the green color isn't necessarily harmful, it indicates that the pasta may not be at its best in terms of texture and flavor. It's best to avoid using pasta that has turned green.

Here's what to do:

* Use fresh ingredients: Always use fresh eggs and high-quality flour for the best results.

* Mix carefully: Avoid overmixing the dough.

* Store properly: Store pasta in an airtight container in a cool, dry place.

By following these tips, you can prevent your pasta from turning green and ensure it cooks up perfectly.