## 1 Introduction  
Pasta factories can be infested by insects, mainly larvae of _Plodia interpunctella_ ([PERSON]) (Lepidoptera: Pyralidae) and adults of _Lasioderma serricorne_ ([PERSON]) (Coleoptera: Anobidae), _Rhyzopertha domitica_ ([PERSON]) (Coleoptera: Bostrichidae), _Sitophilus_ spp. (Coleoptera: Curculionidae) and _Tribolium_ spp. (Coleoptera: Tenebrionidae), leading to negative economic and commercial consequences [1, 2, 3, 4, 5, 6, 7, 8]. In particular, dried cereal pasta can be infested with _Sitophilus_ spp. during shipment in trucks, railcars and ships, as well as during retail storage, or even in the consumer's home [6; 9; 10; 11; 12]. Following the odour of cereal-based pasta, adult weevils (as penetrator) can enter packages of commercial products enlarging the air vent micro-holes, through the openings made by them, or through the existing openings created by poor seals or mechanical damage [6; 11; 12; 13; 14; 15]. Paper and cardboard packaging are the most commonly used materials, and are generally considered the most susceptible to insect attack [15]. To prevent infestation, resistant and sealed packages can be used [8; 16; 17; 18; 19; 20]. Most food products available on the market, including cereal-based pasta, are packaged to prevent infestation [20; 21; 22; 23; 24], although contamination by insects is still frequent. In recent years, consumers are requiring new types of pasta with healthy nutritional characteristics, as a good source of plant-based protein and fibre, certified gluten free and non-GMO. For these reasons, the food industry has produced and marketed pasta made with flours derived from legumes. The legume-based pasta production process is very similar to that of wheat-based pasta. The dried legumes are milled and then run through fine-mesh sieves until only a fine-textured flour remains. Water is mixed into the flour, other ingredients are sometimes added, and then the dough is kneaded and finally extruded through dies into various shapes. To our knowledge, there is no published scientific literature that considers _Sitophilus granarius_ (L.) infestations in dried pasta made with legume flour. However, there are some studies that consider the relationship between _S. granarius_ adults and legume seeds [25; 26]. The granary weevil, _S. granarius_, is distributed throughout the temperate regions of the world and is a frequent pest of wheat, also attacking barley, maize, sorghum, rice, and other cereal grains. Larval stages feed inside the kernels, leaving only the hulls. They sometimes infest sunflower seeds, dried beans, chickpeas, peanuts, fava beans, acorns, chestnuts, pasta products, and ornamental dried corn [9; 27]. It is known that legume seeds contain a wide range of allelochemicals with toxic and deterrent effects against insect pests [28; 29]. An admixture of yellow split-peas (_Pisum sativum_ L.) with wheat resulted in a marked reduction in the survival and reproduction rate of _Sitophilus oryzae_ ([PERSON]) [30; 31]. Concentrations as low as 0.01% pea protein were shown to cause adult mortality and reduced reproduction for several stored-product insect pests [32; 33]. The repellence of pea seed fractions to stored-product insect pests has been demonstrated in multiple-choice tests, in which wheat kernels were dusted with fractions rich in either protein, fibre or starch. This result is probably due to either the olfactory or gustatory effects of the pea fractions [25; 26]. However, to the best of our knowledge, semiochemical interactions between stored-product pests and legume-derived products remain little investigated. The main purpose of this work was to compare the bioactivity of volatiles produced by cereal- and legume-based macaroni pasta against adults of _S. granarius_ in multi-choice behavioural bioassays. Moreover, head-space solid-phase microextraction (HS-SPME) extracts from the different types of pasta tested in bioassays were analysed by gas-chromatography coupled with mass-spectrometry (GC-MS) to highlight differences between their odour blends.