<p>Pine pollen (PP) is a nutrient-rich pollen that is widely recognised for its health benefits. Recently, the use of PP as a food ingredient to enhance the quality of foods has become popular. The aim of this study is to determine the effect of PP on the quality characteristics of buckwheat egg pasta. Physical, chemical, cooking, textural, microstructure properties, and sensory acceptance of buckwheat egg pasta enriched 0, 5, 10, and 15% of PP were investigated. 15% PP-enriched pasta showed a significantly high content of potassium, iron, magnesium, protein, and fat compared to control pasta. The pasta enriched with PP required more cooking time, but decreased cooking loss. Furthermore, the brightness and yellowness of PP-enriched pasta were significantly increased compared to the control pasta. Addition of more than 10% PP significantly increased the hardness and decreased the extensibility of the pasta dough. Pasta with 15% PP showed the highest phenolic and flavonoid content. The antioxidant activity of the pasta by the ABTS method increased with the addition of PP, but increased with the addition of only 5% PP in the DPPH method. These findings suggest that the incorporation of PP enhances the functional properties of buckwheat egg pasta. Samples enriched with 5% and 10% PP exhibited the highest levels of consumer acceptance. Thus, PP may serve as a promising functional ingredient in the development of gluten-free pasta, contributing to both improved nutritional value and enhanced sensory quality.</p>