salt, and water. With the goal of developing the sensory and nutritional aspects of fresh pasta supplemented with common carp protein concentrate, four (4) treatments of fresh Fresh pasta products were traditionally developed using only wheat flour, egg, pasta were prepared, with inclusion of 0%, 10%, 20%, and 30% of common carp protein concentrate. A 9-point hedonic scale was used to assess the level of acceptability in terms of appearance, texture, aroma, and taste. Nutrient quality in terms of protein and moisture content was also determined. This study revealed that in over-all acceptability, TO scored the highest mean score among all. On the other hand, alongside T0, which scored the highest mean score in all sensory characteristics, T1, which has 10% of common carp protein, scored the second highest mean in over-all acceptability. Among the different treatments studied, the most acceptable fresh pasta with FPC was T1 with 10% commor carp protein concentrate. Hence, T3 with 30% of common carp protein concentrate it fresh pasta yields an increased nutritional value of protein and moisture content, bi based on the sensory results, 10% of common carp protein concentrate in fresh pasta the recommended maximum level. Cost and return revealed that all treatments studied ¢ profitable. The results of the study revealed that common carp protein concentrate can utilized for the development of well-accepted fresh pasta products, thereby improving nutrient content of the product developed.