## 1 Introduction  
One of the significant global challenges today is food spoilage. Development goals for the Agenda 2030 cover the sustainability of food consumption and production. It is mentioned to reduce per capita food waste by 50% worldwide and decrease food waste throughout the entire production and distribution process. This problem is largely exacerbated by globalization and lack of access to adequate infrastructure [1]. According to [PERSON] et al. [1], each year, around 30% of the food that is still edible goes to waste instead of being consumed worldwide, with 1.3 billion tons of food thrown away annually. The vast majority of waste from the food industry comes from fruits and vegetables, which contain large amounts of organic residues. The significant losses occur because the raw material has a very short shelf life and is prone to quality deterioration during transportation and/or exposure in retail settings. According to FAOSTAT, waste associated with fruit and vegetable processing accounted for 22% in 2019. They include solid and liquid materials that typically have no further use. Failure to appropriately process them can lead to increased pollution of the soil, surface water and groundwater [2; 3; 4; 5]. Starch production is a technology that generates large quantities of by-products potentially hazardous to the environment. The isolation of starch from potatoes produces three types of organic waste: potato pulp, potato juice and juice water. The production of every ton of isolated starch leads to 1.36 tons of potato pulp, 0.14 cubic meters of potato juice and 3.66 tons of juice water being generated [6]. Potato pulp is formed after washing out starch from disintegrated cells of potato tubers. Besides starch residues inside intact cells, it contains some minerals (Ca, Cl, Na, P and Mg) and insoluble non-starch compounds, including polyphenols contained in fiber. Potato pulp is virtually free of toxic glycoalkaloids present in raw potatoes: solanine and chaconine (typically only 0.006% of the potato's fresh weight), because they are water-soluble and thus washed away with water during the processing [6; 7]. The sour cherry (_Prunus cerasus_ L.) is a valuable fruit that can be effectively processed into such products as jams, juices, nectars and soft drinks. The annual harvest of sour cherries in Poland is high, leading to the production of large quantities of pomace. Cherry pomace can be a valuable source of anthocyanins; hydroxcinnamic acids; procyanidins; quercetin and kemperol, as well as vitamins; minerals and dietary fiber (pectin, cellulose and hemicellulose) [8; 9; 10]. Waste from the fruit industry, such as fruit pomace, and from the starch industry, such as potato pulp, contain about 70% water, which promotes the rapid multiplication of microorganisms. Thus, such wastes are microbiologically unstable and can be used as post-production raw materials only after appropriate processing, such as airflow or freeze-drying. Such treatment could be profitable, because by-products of plant origin could be a source of many components, such as proteins, fats, aldehydes, alcohols, pectin, organic acids, vitamins, minerals and dietary fiber [11]. The change of wastes, which can contribute to environmental pollution, into valuable post-production raw materials rich in nutrients and health-promoting components for further processing fits perfectly into the implementation of zero waste technology, meeting 1 of the 17 goals of sustainable development. Fruit pomace, for example, from cherries, as well as red potato pulp, can therefore be used for the production of food products such as bread, muffins, cakes and pasta [8; 9; 10; 11; 12; 13]. Pasta is among the most popular cereal products in the world that are cheap and very easy to prepare, which is why it has gained great popularity among different age groups. Pasta can be prepared from semolina but also from other types of wheat flour, with some optional ingredients, such as eggs [14; 15; 16].