Abstract: As a result of particle composition studies, color characteristics, flour whiteness, strength and quality of the finished macaroni products we established that to obtain macaroni products from top-grade bread flour with good physical-chemical and organoleptic parameters it is allowed no >10% of macaroni products from macaroni flour semolina and no >12.5% of fine chickpea flour in recipe, further increasing of fine chickpea flour leads to deterioration of the technological properties of finished products. The use of fine chick-pea flour is advisable to enrich the pasta with valuable food components.