Processing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66 : 33w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90¼C for 2 h) improved the cooking quality of the pasta : it reduced cooking losses but did not alter the surface condition and viscoelasticity index