During this study the effects of various durum wheat cultivars on the quality properties of pasta were evaluated. Chemical, physical, rheological, and sensory characteristics, as well as the cooking quality of pasta produced from wheat durum cultivars, were evaluated in a variation of seven durum wheat cultivars. Using a scanning electron microscope, it was determined that the optimal variety in terms of protein and starch cohesion is Beni Suef 5. Throughout sensory assessment, spaghetti prepared from Beni Suef 7 had superior characteristics, such as a smooth, translucent yellow 
color on the surface, as well as flavor and taste properties, when compared to other types. The chemical composition of durum wheat varied with cultivars; Sohag 5 had the highest zinc content (38.92±1.32) mg/kg, whereas Beni Suef 4 achieved the highest content of iron (51.34±2.49) mg/kg. In terms of cooking quality, pasta produced from Beni Suef 1 had the highest values when compared to other pasta varieties, including cooking loss (CL) (4.50±0.43) and water absorption (WA) (229.80±20.32).