In this study, fortified pasta was produced using Allium ursinum L. in three forms: powder (5%, 10%, and 15% of the wheat flour weight); blanched and chopped leaves, used to replace 30%, 60%, and 90% (w/w) of the mixing liquid, while keeping the flour content constant; and water residue after blanching and chopping (replacing 30%, 60%, and 90%, w/w, of the mixing liquid). This approach aimed to identify the optimal formulation for a novel functional pasta with improved bioactive properties. Before and after cooking, each pasta variant was evaluated based on the total phenolic and total flavonoid contents, the antioxidant capacity, and colour parameters, while sensory analysis was conducted only after cooking. All the formulations exhibited acceptable cooking characteristics, with variations noted based on the type and quantity of wild garlic leaf formulation included. Optimum cooking time decreased from 320 s (control) to 180 s for pasta enriched with the highest level of wild garlic leaf powder. The cooking loss in pasta enriched with leaf powder and blanched leaves was found to be higher than in the control, ranging from 3.23% to 6.00%. In terms of colour analysis, these formulations significantly reduced L* parameter, regardless the enrichment level, in both raw and cooked pasta. Enrichment with leaf powder and blanched and chopped leaves resulted in a higher total phenolic content and improved antioxidant capacity of the pasta samples. Pasta enriched with chopped leaves received the highest sensory scores, followed by pasta containing wild garlic powder, both at a medium level. The study reveals that wild garlic leaves can be utilized as a functional ingredient in pasta production, resulting in innovative, high-quality pasta.