Instant pasta is known for its convenience and wide variety of flavours, and it has a number of advantages: high digestibility, long shelf life, low cost and availability to all segments of the population. However, it usually contains a high amount of carbohydrates and often does not provide adequate nutrition. Modern society starts to increase its attention on health and nutrition. The rise in the number of people with gluten intolerance and the desire to improve their eating habits has led to the growing popularity of products containing a minimum amount of gluten. Amid this, instant pasta, enriched with useful components such as Omega-3 and Omega-6 acids, is becoming increasingly relevant. The most rational way to create functional pasta is to introduce natural ingredients of plant origin into the recipe, which are not usual for this industry, that allows the increase in the nutritional value, improving the organoleptic and physicochemical indicators and expanding the range of instant pasta. The research was carried out using pasta flour obtained from the grain of durum wheat of the Omsky Izumrud variety. Based on the results of the analyses of organoleptic, physicochemical, biochemical indicators of grain, it can be stated that the quality of grain and flour meets the requirements of the standards. Flour from the grain of white flax of the Amber variety and flour from the grain of camelina of the Omich variety obtained by grinding whole grains in a laboratory mill were used as improvers (all crops were grown in the conditions of the southern forest-steppe of the Omsk region in the educational and experimental field of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University). The obtained results of the chemical composition of flax and camelina flour indicate high nutritional value and the possibility of using them as biologically active additives for enriching pasta with vitamins and Omega-3 and Omega-6 acids.

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