With increase the food awareness of consumer, increased demand for products that have high nutritional value and provide health benefits by incorporation of new ingredients with the origin product. So, this study aimed to develop the pasta production formulation by using of mixture of wheat flour (WF) with chia flour (ChF) or quinoa flour (QF) at 20% or 40% and evaluating the chemical, nutritional, rheological, and sensory properties of the ideal pasta formula. The results were explained that ChF recorded higher content of protein, ash, fiber, and fat 16.56, 3.4, 8.95, and 33.43% respectively than WF and QF. Also, results confirmed the addition of ChF and QF contributed to the enrichment wheat pasta with energy and protein. Furthermore, ChF was recorded the highest content of energy 477.33 Kcal/100g compared with WF and QF. The consumption of 100g of pasta containing WF60% and ChF40% will cover the daily requirement of adult man for protein and energy, would be satisfied by 20.67 and 13.75% respectively. Water absorption and stability time was increased with increasing the levels of QF and ChF ratio in the dough, that due to increase the fibers content in QF and ChF, where dough stability time were increased from 4.0 for WF control to 5.0, 6.5, 7.5 and 9.5 min for QF20%, QF40%, ChF20% and ChF40% respectively. Results were appeared differences in the sensory scores were highly significant (p ≤ 0.05), particularly pasta formulas (WF60% + QF40%). On other hand, color, taste, and smell of pasta were differed from the WF control with the addition of 20 and 40% of ChF. In conclusion, this study recommended that the incorporation of chia and quinoa flour with wheat flour have beneficial effects for improving the chemical, nutritional, rheological, and sensory properties of food product pasta.