Cooking quality of pasta containing flaxseed flour is poorer than that of traditional pasta. Microbial transglutaminase, vital wheat gluten, and pregelatinized semolina were evaluated for their usefulness in improving the cooking quality of flaxseed flour pasta. Microbial transglutaminase and pregelatinized semolina did not improve and often diminished cooking quality of spaghetti containing flaxseed flour. Vital wheat gluten improved cooked firmness of spaghetti containing flaxseed flour. Vital wheat gluten was more effective without either transglutaminase or pregelatinized semolina.