Pasta products are very popular food product in Indian society and considered as one of the favorite diet.. World consumption of pasta and noodle products has increased in recent years, Pasta and noodles are usually made from wheat semolina or fine flour and water. They are rich in carbohydrates but lack other essential nutrients, such as dietary fiber, vitamins and minerals .For these reasons, to make composite flour based millet, pulses flour (MBPB).Then durum semolina, composite flour (MBPB) and Plantain flour (P) in different proportions like 70:15:15, 55:30:15 and 40:45:15 were used to develop pasta products. Durum Semolina (100%) was used as control. Proximate compositions like moisture, protein, fat and ash content of the pasta were examined and compared with control. It could be seen that the moisture content of the samples ranged from 6.22% to 7.33%.Sample D (DS: MBPB: P 40:45:15) had highest (12 %.) protein content. Fat content of samples ranged from 0.1% to 0.5%.While Sample D (DS: MBPB: P 40:45:15) had highest (1.38%) ash content. This finding showed that all composite pasta had good acceptable quality and lowest moisture content. While protein, fat and ash content of composite pasta were higher than control. Therefore millet pulses, plantain based pasta enhances the nutritional quality of the value added products which is good option to provide overall essential amino acid balance, helping to overcome the world protein calorie malnutrition problem. This will also contribute to the food basket of the nation in addressing the food security.