Instant pasta is an effortless favoured food product in the recent years due to several factors that includes its price, lower preparation time, ease of preparation, high palatability, improved texture, flavour and wide acceptance by the people of all age groups. The basic raw materials required for the preparation of instant pasta are semolina and potable drinking water that are mixed together in desired ratio followed by their processing with a varieties of heat treatment for the gelatinization of the starch granules. The best processing techniques that results in development of instant pasta are extrusion cooking, steaming and frying. Gelatinization of the starch during the thermal treatments causes its bonding with other molecules and results in formation of complexes therefore reducing the amount of free amylose. Pre-gelatinization also disrupts the structure of starch granules thereby altering the structural morphology, rheology, crystallinity and pasting profile. Varied processing treatments have varying effects on the quality of instant pasta but all more or less ascribing to the pre-gelatinization of the pasta during processing.