SummaryThe current study assesses the impact of purple wheat bran incorporation (5–20%) on functionality of durum wheat pasta. Owing to the presence of dietary fibre, anthocyanins and other functional compounds in purple wheat bran, it possesses several health benefits mainly through antioxidative mechanisms. Incorporation of ban at varying levels (5–20%) reduces the pasting viscosity and enhances the water absorption and oil absorption capacity of blends. A linear significant (P < 0.05) increment was noted in the minimum cooking time (min), water absorption (%), volume expansion (mL/g) and solid gruel losses (%) with the level of bran due to dilution of gluten networking and hydration properties of fibre. Incorporation of bran decreases the firmness (0.32–0.23 kg) and toughness (1.29–0.97 kg). Lightness (L) value of pasta decreases while redness (a*) value increases with the increase in bran level in pasta. Purple wheat bran incorporated pasta exhibited better bioactive profile in terms of anthocyanin content, total phenolic and flavonoid contents, and DPPH· radical scavenging activity. Macromolecular and morphological changes were also seen due to interference of fibre as indicated by SEM and FTIR analyses.