The study looked at how adding vegetable protein concentrates like hemp, flax, peanut, and pumpkin to durum wheat flour affects making pasta. Adding 15% peanut concentrate increased gluten, while other concentrates decreased it. Water absorption in the dough increased with plant protein concentrates. Adding 20% protein concentrates made the raw pasta weaker by around 20-40%. The pasta made with protein concentrates was softer than regular pasta. This method can help choose ingredients and process parameters to make pasta with specific textures.