There is a growing demand in the food marketfor vegan and vegetarian products. However, they often contain incompleteprotein and small amounts of protein. Therefore, plant‐enriched products withincreased nutritional and biological value are increasingly being sought. Thisstudy was undertaken to determine the effect of adding wheat germ (WG)(wheat milling by‐product) and wheat germ protein isolate (WGPI) to durumwheat pasta. The aim of this study was to obtain high‐protein wheat pasta withan improved amino acid composition. Another objective was to evaluate thephysicochemical parameters and assess the cooking quality of obtained pastasamples.