Eating disorders, such as chewing and swallowing difficulties, affect 8-15% of people worldwide and are likely to cause malnutrition, dehydration, and pneumonia, with a mortality rate of 50%. One in 17 people will develop some form of dysphagia in their lifetime, including 50-75% of stroke patients, 60-70% of patients undergoing radiation therapy for brain and cervical cancer and over 50% elderly people in hospitals or nursing homes. Therefore, the development of food products of high nutritional value and alternative structure, so that they are suitable for people with chewing and swallowing difficulties, is challenging for the food industry. Legumes are a prominent nutritional source for the enrichment of the human diet with plant proteins, edible fibers, vitamins and valuable trace elements such as iron, magnesium, calcium. However, their use as a raw material for the development of high nutritional value foods is limited due to their special organoleptic characteristics and intestinal disorders that often result from their consumption. As part of the project, a digestible legume flour will be developed through enzymatic modification process enriched with encapsulated antioxidant and antimicrobial extracts. The modified flour will be used as a raw material for the development of a new range of digestible and delicious ultra-thin pasta, which will be specially designed to be suitable for consumption by people with chewing and swallowing difficulties, providing them with up to 45% more protein than common pasta products. The products will be enriched with ingredients that promote good health of the consumer while they will be suitable for vegetarian diets. The product will be developed in (relatively) dehydrated form that will require minimal to no preparation by the final consumer without additional artificial preservatives due to the presence of enclosed plant extracts with antioxidant and antimicrobial activity. The final product will be evaluated in terms of maintaining the antioxidant and antimicrobial activity of its components during digestion, as well as in terms of its prebiotic activity, i.e., its ability to induce the physiology of specific "beneficial" microorganisms in the gastrointestinal tract.