Table 1. Model of experiment.

Pasta sample	Semolina	Hemp flour	Hemp cake	Water addition
	%			g/kg of raw mixture
CON	100	0		306
HF-5	95	5		309
HF-10	90	10		313
HF-15	85	15		316
HF-20	80	20		320
HF-25	75	25		323
HF-30	70	30		327
HF-35	65	35		330
HF-40	60	40		333
HC-2.5	97.5		2.5	307
HC-5	95		5	309
HC-7.5	92.5		7.5	311
HC-10	90		10	312

CON–control sample. HF–hemp flour. HC–hemp cake.