Pasta is the world-wide accepted food. The increasing demand and technology enhancement made it available in varying formulations. The ideal raw material which is used for pasta production is semolina. The quality of the pasta is completely dependent on the raw material which is used. Other than conventional semolina, many non–conventional raw materials are also used recently. Semolina is a processed product of durum wheat. The durum wheat is a tetraploid wheat which is considered ideal for semolina production. The various properties of semolina depend on the quality of the finished pasta. The technology of pasta production involves dosing, extrusion, and drying. These steps are involved in determining the superiority of pasta. The technologies involved in pasta production will have a prominent effect on the properties of starch and protein in dough. These changes influence the final properties of pasta products.