Pasta is one of the preferable staple foods due to its easiness in preparation, adaptability to meet the increasing community needs, excellent sensorial and nutritional characteristics, and minimalistic cost. Several formulations have been modified to enrich the nutritional, functional and sensorial characteristics of pasta. The production of pasta is a complex process, as a slight change in the process parameters formulation ingredient, particle size, quantity of raw materials, extrusion temperature, and die material would significantly impact the overall quality of the pasta. Hence, quality management in each step of pasta production gains importance, as it plays a critical role in achieving the desired quality pasta using both old and modern technologies. The present chapter primarily focuses on the factors that influence the overall quality of pasta, such as the agronomy of wheat, processing parameters like hydration level, formulation, thermal treatments, extrusion conditions, its role, and the standards of various food safety authorities for the definitive quality.