Pasta Cooking Quality Paprameters; T0: 85% Wheat Flour + 15% Durum Wheat Semolina T1: 75% Wheat Flour + 15% Durum Wheat Semolina + 10% Buckwheat Flour T2: 65% Wheat Flour + 15% Durum Wheat Semolina + 20% Buckwheat Flour T3: 55% Wheat Flour + 15% Durum Wheat Semolina + 30% Buckwheat Flour T4: 45% Wheat Flour + 15% Durum Wheat Semolina + 40% Buckwheat Flour T5: 35% Wheat Flour + 15% Durum Wheat Semolina + 50% Buckwheat Flour.