The demand for pasta products has seen a major growth in the cereal industry. The gaining popularity all over the world is due to its low cost, ease of preparation, flavour, and high nutritional value. Pasta is an excellent choice for being enhanced with functional ingredients of various forms and origins. Consumer preference and pasta sensory experience are inextricably linked. Texture, color, and appearance are all important aspects that influences the characteristics of a good quality pasta. The relationship between these qualities and the technological techniques employed in pasta production emphasises the need of having a solid understanding of quality characteristics of pasta. The addition of various functional ingredients to pasta causes substantial structural and nutritional changes, altering cooking quality, functional property, texture, and color profile, all of which are important in determining the final pasta quality. The interactions between starch and protein, and the many physio-chemical changes that take place during pasta preparation directly influence the quality of pasta. Thus, selecting a good quality functional ingredient, optimum processing conditions and packaging material is crucial for manufacturing dried pasta of the highest calibre that has an amber colour, high cooking and nutritional qualities. As, different types of pasta are made using different processes and materials, producers that wish to produce an ‘al dente’ quality pasta, must perform a thorough analysis into how these aspects impact the quality of product.