Fettuccine‐type pasta was made from wheat semolina mixed with 5%, 10%, 15%, 20%, and 25% of huitlacoche mushroom powder (HMUP), and the effect on quality, physicochemical, antioxidant capacity, and color properties was studied. Proximate analysis studies on the pasta showed that a higher content of HMUP in the mixture increases lipids, fiber, and ash levels, without affecting protein content. Cooking time in the pasta decreased with increasing HMUP. Quality parameters as cooking loss, cooking weight gained, solubility index, and swelling were influenced by increased HMUP in the pasta. Luminosity (L*) values decreased drastically as HMUP increased. Cooking also influenced color parameters (ΔL* and ΔC*), Antioxidant capacity (DPPH, ABTS, FRAP) and total phenols increased with higher HMUP concentrations in raw and cooked pasta. These results suggest that HMUP could be incorporated into semolina flour to prepare fettuccine‐type pasta, conferring healthy characteristics due to the preservation of antioxidant capacity after cooking. Novelty impact statement Huitlacoche powder concentration (5% to 25%) does not affect the quality properties of the pasta. Furthermore, increase of this concentration, caused a higher antioxidant activity, and a preservation of this activity by up to 40% even after the cooking process.