Entirely gluten-free products are clinically suggested to celiac patients, people having wheat allergy and non-celiac gluten sensitivity. Pasta is an ethnic product made from durum wheat. Gluten and starch are the major components in pasta structure. Complete removal or replacement of gluten, yet retaining the unique techno-functional properties is a major technological challenge for pasta manufacturers. No suitable material that can mimic the unique material characteristics of raw, formed and cooked gluten has been discovered or developed till date. Revisiting the standard pasta matrix formation, the quality parameters and their evaluation stratagems are necessary for designing the best alternatives to gluten-rich ethnic pasta. Quality controls, namely moisture distribution, dough and product matrix uniformity, gluten quality and quantity, thermostability of starch are necessary for best quality pasta development. Also, low leachability, cooked strand strength and texture are critical processed characteristics which cannot be compromised. This chapter discusses the different materials, approaches and strategies that have been taken up for designing gluten-free pasta targeting retention of the ethnic product characteristics.