Pasta is one of the most common foods in the diet of people around the world. The reason for this is affordable prices, simple and versatile preparation of meals, possibilities of performance in countless different types and shapes, long-term duration and rich nutritional properties. The basic raw materials for pasta production are durum wheat semolina and water, and additional raw materials are eggs, dehydrated vegetables and fruits, bean flour, etc. The largest producers and consumers of pasta in the world are Italy, USA, Turkey, Brazil and Russia. Croatian production has been constantly growing and in the last twenty years, along with PIK - Rijeka and Zagreb's Klara, several renowned producers Ragusa, Marodi, Koleda, Klara M and Naše Klasje have been profiled as the main producers of pasta. Despite the constant growth of production in Croatia, it still imports about 53% of its needs. The aim of this paper is to determine the quality of three different types of pasta from four different manufacturers. Research was followed by checking the cooking time of the pasta, the water absorption index and the swelling index of the pasta.