cultivated under organic farming conditions for pasta production. The scope of the study included the evaluation of dough susceptibility to darkening, pasta preparation, and evaluation of its quality. A majority of pasta doughs obtained from tested wheat flour was characterised by an average susceptibility to darkening. Requirements of the pasta industry in relation to susceptibility to darkening were not met in the case of Kandela, Werbena and Żura varieties. Total ash content in the pasta ranged from 0.54 to 0.64% dry mass (DM) and total protein content from 8.6 to 10.3% DM. Despite the low protein content, the losses of dry matter of pasta during cooking were not high (4.8-6.6%), and the increase in their mass (2.9-3.3 times) was comparable to commercial pasta (2.8 times). The pasta was also highly rated in terms of sensory evaluation. On the basis of the conducted study, flours from grain of Bombona, Brawura, Katoda, Monsun, Parabola and Tybalt wheat varieties were selected as potential raw material for the production of pasta.