The popularity of healthy food ideas causes the interest of researchers and manufacturers to create new products that meet the principles of a healthy balanced diet. Pasta is in great demand among the population of many countries, so they are a promising object for enrichment and use of non-traditional raw materials for pasta production. The development of recipes and technology for the production of pasta from non-traditional components for diet therapeutic and preventive nutrition diet products in excess weight to expand the range of enriched products with a low glycemic index was the aim of the study. The work was carried out in the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of FGBUN FIC of Nutrition and Biotechnology (Moscow region). Whole grain spelt flour, buckwheat flour, powder of broccoli, celery, soybean fiber was used in the study. Prototypes of pasta type vermicelli were made at the laboratory pasta press Sandore (model Sandorina) (Italy). An average type of dough kneading with a humidity of 31% was applied. Organoleptic and physico-chemical parameters, cooking properties of the resulting pasta meet the requirements of regulatory documentation. The use of non-traditional raw materials did not have a negative influence on the quality of finished products. The studies have proved the possibility of developing pasta according to the developed recipes with quality that meets the requirements of regulatory documentation. The use of non-traditional raw materials in the formulation does not require changes in the technological process or replacement of traditional equipment, and also enriches pasta with protein, fiber, vitamins, minerals. Production of pasta from spelt flour, vegetable powders expands the range of diet therapeutic and preventive nutrition diet products.