## 3 Results and Discussion
### Cooking Quality of Pasta
All of our pasta variations held their shape and did not crumble when put through the hydration test, indicating strong structural integrity, a crucial component of cooking qualities. Thus, the cooking properties and quality of pasta are strongly influenced by the formation of covalent networks between proteins (gluten and egg albumin) and starch gelatinization [43]. Pasta is often a basic dish made with just two ingredients: flour and water. Starch, a type of carbohydrate, and gluten, a type of protein, are the two biopolymers found in flour. When exposed to water, the components of gluten--gliation and glutenin--form a robust gluten network. Using mechanical and thermal energy, starch granules are dispersed throughout the protein network in the presence of water to create the pasta structure. To maintain the superior qualities of the dough, a compact, cross-linked structure produced by the gluten proteins is needed, which is stabilized by hydrogen bonds and hydrophobic interactions. When water is added to wheat flour and mixed together, the proteins take on an open structure, allowing hydration, swelling, and loosening of the bonds that hold the structure together [21]. Stretching the polymers under extensional stresses results in structural deformation and a decrease in covalent interactions. As a result, the disulfide bonds break and then re-establish, generating a network that is aligned in the direction of extension. The thickness of the sheets decreases and their interaction rises with an increase in mixing time. The gluten maintains the starch granules bound and placed in a well-developed protein matrix. Pasta is dried at the end of the process to reduce its moisture content under 12%. Three processes occur during pasta drying that cause the protein film to solidify: protein aggregation, polymerization, and denaturalization [21]. Water is simultaneously absorbed during cooking, creating an equilibrium between two mechanisms: protein hydration and coagulation and starch granule expansion and gelatinization. Good  
Figure 3: Hydration test (HT) of raw pasta with wild garlic (**a**) and without wild garlic (**b**). Ctrl_1, Ctrl_2, Ctrl_3, Ctrl_4, and Ctrl_5 represent the experimental variants of egg pasta 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 the experimental variants of egg pasta containing 0 g, 10 g, 20 g, 50 g, and 100 g whole egg and a constant concentration of wild garlic (20 g). quality pasta is produced when protein coagulation succeeds in consolidating the protein matrix and trapping starch within it. Water then gradually permeates the network and gelatinization occurs. However, if starch swelling and solubilization are predominant, the gluten matrix tends to break down and release amylose into the cooking water, while amylopectin stays on the top and makes the pasta stickier [21]. Recently, attempts have been made to create novel pasta formulas that offer bioactive ingredients that are beneficial for human health in addition to necessary nutrients and energy [45]. Pasta's wheat flour is deficient in essential amino acids including methionine, lysine, and threonine, and has a protein content of only 10%. In order to complete the profile of necessary amino acids and proteins, exogenous proteins--like those from eggs--are added. Pasta made with egg albumin has a higher breaking strength and a better cooking tolerance, which reduces cooking losses [45]. Our results show that increasing the egg content in the pasta composition resulted in a significant decrease in CL (\(p<0.05\)), but increased the optimal cooking time (Table 2). The functional qualities of the pasta, particularly its antioxidant capacity and polyphenol content, are enhanced by the addition of _A.__ursimum_ L leaves. Further research is needed to fully understand the impacts of the interaction between the bioactive components in wild garlic and the proteins or lipids in pasta, which could have a result on cooking qualities and the exploration of oxidative stability.