This study aims to produce and evaluate high branched-chain amino acids (BCAAs) pasta as a functional food that contributes to reducing liver cirrhosis. The chemical composition of the raw materials, physicochemical and sensory properties of the pasta samples, were studied. The best pasta sample was selected based on sensory evaluation. The results indicated that the highest protein content was obtained from soy protein isolate (SPI) (88.04%), followed by skimed milk powder (SMP) (36.18%), compared to 28.80%, 35.34%, 21.54% recorded by legume seeds (lentils, lupine, and chickpeas, respectively).Chickpea flour recorded the highest carbohydrate value (64.40%), while SPI recorded the lowest carbohydrate