## 1 Introduction  
Food is no longer only intended to satisfy hunger and provide necessary nutrients, but it is also used to prevent nutrition-related diseases and improve physical and mental well-being [1]. The food industry has faced technical and economic changes both in society and food processing, which, in turn, have had a significant impact on the entire supply chain, from food distribution to the end consumers. Moreover, these changes have forced companies to pay considerable attention to food products that meet the consumer demands for a healthy lifestyle. In recent years, consumer demand for nutritional diets rich in compounds with functional properties has increased, as several pieces of research have shown the beneficial effects of those properties for human health, as well as preventing and fighting several diseases [2]. Grapes have worldwide economic and nutritional importance. They are phenolic-rich fruits, presenting a protective effect against low-density lipoprotein (LDL) oxidation, an improvement in coronary blood flow, and other beneficial effects for human health [3]. Approximately 75% of produced grapes is intended for wine production, out of which 20-30% represents a waste product [4]. This waste is also called grape pomace, which is a residue from grape processing during wine production, consisting of the skins, remaining pulp, seeds, and stalks [5]. Grape pomace contains significant amounts of substances that can be considered beneficial to health [6], such as phenolic compounds (anthocyanins, flavan-3-ols, stilbenes, and phenolic acids) [7] and dietary fiber, mostly depending on the grape variety [8]. Owing to the high-water content of this product, it needs to be frozen until use and/or dried [9] before application for the formulation of high-value food products. Recently, many pieces of research have been carried out by testing the fortification of pasta products with food by-products [10] in order to exploit the enhanced nutritional properties of these ingredients. Pasta lends itself well to modification according to various recipes, as it is accepted worldwide due to its low cost, ease of production, and sensory attributes. From a technological point of view, the exclusive use of durum wheat semolina ensures some desirable parameters in cooked pasta, such as good texture, resistance to surface disintegration, and retention of a firm structure [11]. Thus, fortification can affect the technological properties of pasta [10], mainly because the addition of new ingredients can alter gluten network formation and, consequently, pasta structure, with an effect on sensory analysis. From a commercial point of view and despite the growing interest in the healthy features of food products, good sensory properties still remain a key priority as a consumer choice criterion. In this context, the addition of grape pomace for the formulation of durum wheat pasta has already been studied by [PERSON] et al. [11], who highlighted an increase in the total polyphenol content and antioxidant activity of fortified pasta samples, showing the high potential of this by-product. To the best of our knowledge, no studies about the fortification of fresh pasta with grape pomace regarding the quality of the gluten network and its relationship with sensory properties and antioxidant activity have been found in the literature. Fresh pasta is a traditional homemade product, which can be easily prepared, but the absence of the drying step [12] represents an important factor to take into account in order to evaluate how pasta performance and chemical characteristics can change when another ingredient is added to the formulation. In light of these considerations, the aim of this work was an evaluation of the effect of fortification (5% and 10%) with grape pomace powder (GPP) on the gluten network arrangement of fresh tagliatelle pasta samples and the relationship with its chemical and sensory properties.