3D printing also known as Food –layered –Manufacturing (FLM) is an emerging technology with a promising application in customized food fabrication of complex geometries, personalised texture, nutritional content and food packaging. Major application of 3D printing involves extrusion technology with cereal derivatives, chocolate etc. which are considered to be natively printable ingredients. Most of the researches in cereal based derivatives are done to fabricate pasta with tailored geometries and texture. Other alternative ingredients are applied to customise the nutritional content of pasta using algae, insects, and other nutrient rich foods. In this chapter, different technologies used for 3D printing of pasta; available 3D printers; and nutritional, functional and sensory characteristics of printed pasta are discussed. Regulatory framework and other key challenges of 3D printed foods are also elaborated.