THE AIM of this study is to study the quality of three different new varieties of durum wheat, variety 1(ACSAD 65, Syria), variety 2 (ACSAD 1105, Syria) and variety 3 (ACSAD 1229, Syria), the research material for the investigation came from the field experiments of Toshka Station, Desert Research Center in the south of Egypt comparing with the control (Bani Sweif 1), The scope of the investigation included the evaluation of the chemical indicators of the flour quality (moisture, protein, and ash), and the physical characteristics (gluten content, falling number, and yellow pigment) as well as the rheological characteristics of the dough by farinograph (water absorption, dough development time, dough stability, and mixing tolerance index) and Amylograph (beginning of gelatinization, gelatinization temperature, and maximum gelatinization of starch). The findings indicated that variety 1 (ACSAD 65) which recorded the best results in all terms (protein content in semolina, gluten content, and falling number), Moreover rheological properties which in relation to pasta quality such as (water absorption, dough development time, dough Stability, and gelatinization) indicate a good technological quality of flour when comparing with local control (Bani Sweif 1).