The increase of nutrition and biological value of pas-ta remains an actual task. One of the ways of its deci-sion is using chickpeas flour. Structural and mechanical and cooking properties of pasta depend on using a cer-tain quantity of additives into the flour. For the produc-tion of prototypes of pasta laboratory press AML-1, bronze matrix with fluoroplastic insert was used; the holes of the outer diameter were of 5.5 mm and the in-ner was 3.5 mm. In the researches three types of kneading depending on dough humidity: solid (28- 29 %), medium (29-31 %), soft (31-32 %) were used. Depending on the dough temperature: cold batch was at the temperature below 35°C, warm batch was at the temperature of 35-65°C, hot batch was at the tempera-ture of 65-75°C. On set humidity of the dough and the humidity of the flour (according to laboratory analyses) necessary amount of water (l) for dough kneading was counted. The influence of the type of kneading the dough from composite flour at different dough humidity and the temperature of water entering the pasta dough kneading on the quality of finished products were stud-ied. For the determination of optimum parameters of the batch of dough finished products were analyzed on the following indicators: the durability of pasta, the coeffi-cient of increase in weight and the coefficient of in-crease in volume. Mathematical apparatus on the basis of generalized function of desirability of Harrington al-lowing receiving rather exact assessment of the effi-ciency in the form of concrete number which can be used in future analysis of technological processes was applied to integrated assessment of the opportunities of compared modes of the batch of dough. It was estab-lished that optimum parameters of the batch of macaro-ni dough from composite flour were depending on the humidity of semi-finished product was firm and depend-ing on the temperature, i.e. hot kneading type. Finished products from composite flour did not concede on the quality of the samples from the flour of durum wheat.