The subject of the project is to develop an innovative technology for the production of macaroni with a very low glycemic index (<40) and a unique recipe, using the low temperature extrusion method and the use of raw materials, which will be used to enrich the pasta with valuable compounds and biogenic elements. Additional innovation will be the traditional taste of wheat noodles – currently available products have nutritional parameters for diabetics, but they do not resemble traditional pasta. The research work will consist of: —Development of pre-model recipes of pasta with very low IG -Developing technological assumptions of the production of very low IG pasta -Examination of selected samples of pastas – Validation of developed technology of the production of very low IG pastas This will enable the development of pasta, which, while maintaining nutritional value similar to wheat pasta (carbohydrates), will have biological and chemical properties on the high concentration of glucose, which affects the high concentration of glucose. In addition, low and persistent post-meal glycaemia will reduce appetite and give a long-term sense of satiety, which reduces the size and frequency of meals – important for diabetes. The project fits in with the trend of healthy foods with high nutritional values and positive impact on human beings. As a result of the implementation of the project POL-MAK will receive support in the field of R & D works in cooperation with the scientific unit, innovative technology will be subjected to patent protection, and the company will achieve revenue from the sale of a new product. Target groups: patients with type I and II diabetes awaiting pasta of traditional taste, which do not cause a rapid increase in blood sugar levels and have slow glucose absorption and for a long time cause mild increase in glycaemia and postprandial insulin.