Nowadays pasta products are consumed as one of the most popular foods in the world and
the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of durum wheat semolina with hard wheat flour with two Teflon and bronze die at temperatures of 65 and 80°C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M₆ (Durum wheat semolina, Teflon die and drying temperature of 80^o C) and the lowest score belonged to treatment M₃ (Hard wheat flour, bronze die and drying temperature of 65^o C). The result of texture analysis and scanning electron microscopy test showed that teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M₆ was the best treatment in terms of technological and qualitative characteristics.