Pasta is a popular food and its quality can also measured by appearance of flavour and texture. Present study was undertaken to evaluate the quality of pasta supplemented with different quantities of ginger powder. In the present study four samples (C, C1, C2, and C3) of pasta were prepared by using refined wheat flour and different proportion of ginger powder. Sample C was prepared as control containing only refined wheat flour (100%) while sample C1 (refined wheat flour 99% ginger powder 1% ), C2 (refined wheat flour 97% ginger powder 3%) and C3 (refined wheat flour 95% ginger powder 5%) were prepared by changing the concentration of refined wheat flour and ginger powder. All the four samples were evaluated for the physicochemical properties (ash, texture and viscosity analysis), nutritional properties (carbohydrate, protein, fat, and fibre), cooking time and sensory quality. On the basis of results sample C2 (refined wheat flour 97% ginger powder 3%) was found to be best in quality having more nutritional element and higher overall acceptability.