The role of pasta as a food product in modern society is extremely important. Its dietery importance was first acknowledged by residents of Italian cities during times of food shortages. Simple recipes, based of of wheat, and fast preparation are some of the reasons for the high consumption of this rich in the primary energy source for the human body – carbohydrates. The development of industrial pasta production initiated by the industrial revolution continues to this day. Market requirements for the production of large quantities of high quality products are achieved by Triticum durum and Triticum aestivum plantations and detailed production process. The most important framework for the production of quality pasta is certainly the correct microbiological composition which is tested in accordance to Food hygiene and microbiological criteria for food Law 81/13, 115/18 and guide on microbiological criteria for food. It provides maximum amount of specific microorganisms in 1 gram, that is not harmfully going to affect consumers health or well being. Knowledge of the natural microflora of feedstock, mechanisms of microbial spoilage processes and internal and external factors that affect spoilage enables economical production