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Spirulina is a highly nutritious ingredient rich in protein, vitamins, and antioxidants. This study examines the addition of spirulina to pasta to improve its nutritional value while maintaining good taste and texture. Different amounts of spirulina were mixed into regular pasta dough and tested for quality, cooking performance, and consumer preference. The results showed that spirulina pasta had higher protein content, more antioxidants, and a natural green color. A moderate amount was found to be the best balance between nutrition and taste. Overall, spirulina-enriched pasta is a healthy and sustainable food choice.