The researchers wanted to make healthier pasta by adding extruded whole wheat flour. They used a special process to modify the flour and tested different amounts in pasta. The pasta with 40% extruded whole wheat flour cooked the best. The extrusion process changed the flour's properties, making it absorb more water and oil. The pasta had less antioxidants than regular pasta but still had some healthy compounds. The color of the pasta became darker with the extruded flour. Overall, pasta made with extruded whole wheat flour could be a good option for healthier eating.