1 Use of purple durum wheat to produce naturally functional fresh and dry pasta Running title. Purple durum wheat: a natural ingredient for functional pasta Donatella Bianca Maria Ficco a *, Vanessa De Simone a , Anna Maria De Leonardis a , Valentina Giovanniello a , Matteo Alessandro Del Nobile b , Lucia Padalino b , Lucia Lecce b , Grazia Maria Borrelli a , Pasquale De Vita a a Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Centro di Ricerca per la Cerealicoltura (CREA-CER), S.S. 673 km 25.200, 71122 Foggia, Italy. b Department of Agriculture, Food and Environmental Science, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. *Corresponding author: Donatella Bianca Maria Ficco Tel: +39-0881-742972 Fax: +39-0881-713150 E-mail: donatellabm.ficco@entecra.it © 2016. This manuscript version is made available under the Elsevier user license http://www.elsevier.com/open-access/userlicense/1.0/