Diabetes mellitus is a chronic metabolic disease which is characterized by high level of blood glucose which leads to serious damage of vital organs over period of time if not treated. The prevalence of type II diabetes has been raised dramatically last three decades in countries of low- and middle-income countries and there are greater risk of death and disability due uncontrolled blood sugar. Diet plays an important role in controlling blood glucose level. A high glycemic index (GI) food (low in fibre) will cause a more rapid or immediately increase in blood sugar level and a low GI food (high in fibre) will increase blood sugar levels more slowly. Pasta as a snack is very popular among new generation. Today, commercially available pasta is made from either refined flour (commonly available) or durum wheat (expensive and imported in India) Commercially available pasta has very low fiber content. Hence, we have a need to improve the fiber content in pasta, retain the acceptability and ensure that it has low GI and glycemic load (GL) value. Therefore, in present study three variations of low GI pasta were prepared by using roasted flour mix of cereal like whole wheat, maize, millets such as pearl millet, barnyard millet and pulses like bengal gram and cow pea. All three variations of developed pasta were organoleptic evaluated on 30 normal subjects and checked their glycemic index and glycemic load.