## 4 Conclusions  
This study highlights the impact of production and cooking processes on the final phenolic content of pasta. However, the integration of ingredients rich in bioactive compounds, like tomato and spinach powders, into the pasta-making process significantly enhances the overall phenolic content of pasta. This enrichment process presents a valuable strategy for increasing the dietary intake of phenolic compounds through a common food like pasta. These findings underscore the potential of ingredient fortification as a viable strategy for producing health-promoting, nutrient-rich pasta products, making them a healthier alternative to conventional options. Future investigations will focus on optimizing the processing condition to maximize the retention of these beneficial compounds, ensuring both nutritional and sensory attributes are preserved or enhanced.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app15020634/s1](https://www.mdpi.com/article/10.3390/app15020634/s1)]([https://www.mdpi.com/article/10.3390/app15020634/s1](https://www.mdpi.com/article/10.3390/app15020634/s1)), Figure S1: Concentration (%) of free, bound and total phenolic acid and flavones-C-glucose determined in semolina (S), uncooked and cooked pasta made with 100% of semolina (P-S), expressed in mg/kg dry weight (dw); Figure S2: Concentration (%) of free, bound and total phenolic acid, coumarins, flavones-C-glucose and flavones determined in whole wheat semolina (WWS), uncooked and cooked pasta made with 100% of whole wheat semolina (P-WWS); Figure S3: Concentration (%) of free, bound and total phenolic acid, flavones, flavones-C-glucose and flavonols determined in the raw material semolina:tomato 96:4 (S+TP), uncooked and cooked pasta made with 96% of semolina and 4% of tomato powder (P-ST); Figure S4: Concentration (%) of free, bound and total phenolic acid, flavones-C-glucose and flavonols determined in the raw material semolina:spinach 97:3 (S+SP), uncooked and cooked pasta made with 97% of semolina and 3% of tomato powder (P-SS).  
**Author Contributions:** Conceptualization, S.M., F.P., M.F.C. and R.S.; methodology, S.M., F.P. and M.F.C.; validation, S.M., F.P., M.F.C. and R.S.; formal analysis, S.M. and F.P.; investigation, S.M., F.P., M.F.C. and R.S.; data curation, S.M., F.P., M.F.C. and R.S.; writing--original draft preparation, S.M., F.P., M.F.C. and R.S.; writing--review and editing, S.M., F.P., M.F.C. and R.S.; project administration, M.F.C.; funding acquisition, M.F.C. and R.S. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the PLAN'EAT: Food System Transformation Towards Healthy and Sustainable Dietary Behaviour project founded by HORIZON-CL6-2021-FARM2 FORK-01-15: Transition to Healthy and Sustainable Dietary Behaviour. This project has received funding from the European Union's Horizon Europe Research and Innovation programme under Grant Agreement n\({}^{\circ}\) 101061023.  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** The original contributions presented in this study are included in the article/Supplementary Materials. Further inquiries can be directed to the corresponding author.  
**Conflicts of Interest:** Author [PERSON] was employed by the company Colussi S.p.A. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.