This chapter provides an extensive examination of the utilization of modified flours as additives in production of Pasta. Modified flours, obtained through physical, chemical, or enzymatic processes, offer a range of functional properties that can enhance the quality, texture, and nutritional profile of pasta. The chapter explores the diverse techniques employed to modify flours and their impact on rheological, textural, and sensory attributes in different food matrices. Furthermore, it discusses the role of modified flours in improving the shelf-life, stability, and processing characteristics of pasta. Specific attention is given to the incorporation of modified flours in pasta highlighting their effects on product quality and consumer acceptance. Additionally, the review addresses the nutritional implications of using modified flours, including their impact on dietary fiber content, glycemic response, and gluten-free formulations. Future research directions and potential applications of modified flours as additives in pasta manufacturing are also discussed. Overall, this chapter serves as a valuable resource for researchers, food technologists, and industry professionals seeking to understand the diverse applications and benefits of modified flours in pasta manufacturing.