The book titled "Rheology of Flour Pasta" explores the technological process of making flour pasta and their rheological properties when made from wheat flour or other additives. The high nutritional value of flour pasta is attributed not only to their energy content, provided by their high carbohydrate and fat content, but also to the presence of all components in forms that are easily assimilated by the human body. Flour pasta are food products with a relatively long shelf life, made from gluten-rich wheat flour and water, with or without additions such as eggs, tomato paste, carrot juice, or spinach. The use of flour pasta in food is based on several key characteristics: High Nutritional Value: Due to their low moisture content, high carbohydrate and protein levels, and the advanced degree of assimilation of these components. Durability: They can be stored for a long time under normal conditions at room temperature without losing their nutritional and taste qualities. Convenience: They are quick and easy to prepare for consumption and offer a variety of forms in which they can be cooked.