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Dark Tan Pasta

Chestnut flour works quite well in pasta.
The proportion you'll want is 1/3 chestnut flour and 2/3 white flour; figure the usual number of eggs.

Another option to make light brown pasta is a
50-50 mixture of whole wheat and regular flours.

A third, lavish option is to use dried porcini:

1 pound flour
60 g (about a packed cup) dried porcini
3 eggs
A pinch of salt

Steep the porcini for 10 minutes in a small amount of boiling water, then drain them well, reserving the liquid.
Blend the porcini.
Strain the liquid, which may contain sand, into a pan, add the porcini, and heat, stirring constantly, until the mixture has thickened.
Combine it with the other ingredients when you make the pasta.
This pasta will be delightful with unsalted butter and a dusting of cheese, or a simple cream sauce.
 
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