## 3 Results and Discussion
### Cooking Quality of Pasta
The cooking loss (CL) parameter value was dependent on egg concentration. Increasing the amount of egg resulted in a decrease in solids loss during cooking. The highest CL value was recorded for the sample without egg, Ctrl_1 (3.71 \(\pm\) 0.05%), and the lowest for the sample with the highest egg content (Ctrl_5) of 1.89 \(\pm\) 0.00% (Table 2). The wild garlic pasta showed a similar trend, although the CL values ranged from 2.58 to 1.93%, which \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Pasta Samples** & **OCT (Minutes)** & **SI** & **WA** & **CL** \\  & **(Minutes)** & **(\%)** & **(\%)** & **(\%)** \\ \hline AU\_1 & 4.50 \(\pm\) 0.00 \({}^{\text{d.e}}\) & 2.91 \(\pm\) 0.04 \({}^{\text{a}}\) & 225.50 \(\pm\) 0.71 \({}^{\text{a}}\) & 2.58 \(\pm\) 0.0 \({}^{\text{d.f}}\) \\ AU\_2 & 5.75 \(\pm\) 0.35 \({}^{\text{c.d,f}}\) & 2.73 \(\pm\) 0.03 \({}^{\text{a,b}}\) & 217.07 \(\pm\) 2.92 \({}^{\text{a}}\) & 2.56 \(\pm\) 0.05 \({}^{\text{d.f}}\) \\ AU\_3 & 6.50 \(\pm\) 0.00 \({}^{\text{b,c,f}}\) & 2.49 \(\pm\) 0.06 \({}^{\text{b}}\) & 202.71 \(\pm\) 5.25 \({}^{\text{b}}\) & 2.40 \(\pm\) 0.01 \({}^{\text{g}}\) \\ AU\_4 & 7.75 \(\pm\) 0.35 \({}^{\text{c.b}}\) & 2.29 \(\pm\) 0.10 \({}^{\text{b,c}}\) & 194.50 \(\pm\) 7.78 \({}^{\text{b,c}}\) & 2.07 \(\pm\) 0.02 \({}^{\text{h}}\) \\ AU\_5 & 9.40 \(\pm\) 0.14 \({}^{\text{a}}\) & 2.06 \(\pm\) 0.08 \({}^{\text{b,d}}\) & 196.37 \(\pm\) 1.94 \({}^{\text{b,d}}\) & 1.93 \(\pm\) 0.02 \({}^{\text{e,i}}\) \\ Ctrl\_1 & 4.75 \(\pm\) 0.35 \({}^{\text{e}}\) & 2.38 \(\pm\) 0.06 \({}^{\text{b,e}}\) & 190.67 \(\pm\) 0.47 \({}^{\text{b,e}}\) & 3.71 \(\pm\) 0.05 \({}^{\text{a}}\) \\ Ctrl\_2 & 6.00 \(\pm\) 0.00 \({}^{\text{e,g}}\) & 2.18 \(\pm\) 0.04 \({}^{\text{c.f}}\) & 185.05 \(\pm\) 1.48 \({}^{\text{b,f}}\) & 3.40 \(\pm\) 0.01 \({}^{\text{b}}\) \\ Ctrl\_3 & 6.70 \(\pm\) 0.35 \({}^{\text{c.g}}\) & 2.07 \(\pm\) 0.09 \({}^{\text{g}}\) & 180.14 \(\pm\) 1.61 \({}^{\text{e,f,g}}\) & 3.00 \(\pm\) 0.01 \({}^{\text{c}}\) \\ Ctrl\_4 & 8.25 \(\pm\) 0.35 \({}^{\text{a,b}}\) & 1.92 \(\pm\) 0.09 \({}^{\text{h}}\) & 172.77 \(\pm\) 3.91 \({}^{\text{th}}\) & 2.57 \(\pm\) 0.04 \({}^{\text{d}}\) \\ Ctrl\_5 & 9.50 \(\pm\) 0.71 \({}^{\text{a}}\) & 1.66 \(\pm\) 0.04 \({}^{\text{i}}\) & 171.08 \(\pm\) 2.94 \({}^{\text{ti}}\) & 1.89 \(\pm\) 0.00 \({}^{\text{e}}\) \\ \hline \hline \end{tabular}  
* Data are expressed as the mean \(\pm\) SD (n = 3). Different letters superscripts in the same column indicate significant differences between the samples (\(p\) < 0.05). OCT—Optimal Cooking Time, SI—Swelling Index, WA—Water Absorption, CL—Cooking Loss; Ctrl_1, Ctrl_2, Ctrl_3, Ctrl_4, and Ctrl_5 represent experimental egg pasta variants containing 0 g, 10 g, 20 g, 50 g, and 100 g whole egg; AU_1, AU_2, AU_3, AU_4, and AU_5 represent experimental egg pasta variants containing 0 g, 10 g, 20 g, 50 g, and 100 g whole egg and a constant concentration of wild garlic (20 g).  
\end{table} 
Table 2: Cooking quality parameters of egg pasta enriched with wild garlic leaves. were less than the control pastas (Table 2). These findings corroborate those published by [PERSON] et al. (2016) [44], who emphasize that adding eggs to pasta that has been fortified with fibre leads to a more intricate protein network that inhibits solid footing. Pasta with a loss of up to 8% is deemed acceptable, according to the literature [41; 42], and the pasta obtained in this study met this criterion. The hydration test involves immersing dry pasta in water at a specific temperature, such as 25 \({}^{\circ}\)C, and measuring its weight at various time intervals. This test gives valuable information about the quality and characteristics of pastas. As shown in Figure 3, hydration of pastas occurs after 5 min, within a range of 25.10% and 20.70%, in the decreasing order of the amount of egg. In the case of pasta with wild garlic and egg, the hydration capacity had values between 25.38% and 28.14% after 5 min of hydration. After 60 min, the hydration plateau was reached.