Increasing demand of gluten free and healthy pasta products has driven the use of different unconventional ingredients in lieu of wheat or semolina to simulate the gluten properties. Hydrocolloids are high molecular weight biopolymers, having potential application in pasta products. These hydrophilic compounds improve the nutritional quality, textural properties, cooking quality, and sensory properties of the pasta. Hydrocolloids from various sources aids in enrichment of the product with dietary fibers, vitamins, minerals and antioxidants, and also reduces glycemic index. Modification of rheological aspects of dough, viscosity, and starch retrogradation have critical role in simulating properties of hydrocolloids thereby improving texture and sensory quality of pasta. This book chapter summarizes the classification of hydrocolloids on the basis of different factors, application and effect of hydrocolloids in pasta and provide awareness about their safety considering their potential use in pasta.