Abstract: The proposed product—pasta—relates to the food industry. In an embodiment, the pasta has a certain dry weight with no added water, and includes 70% of the dry weight being durum wheat flour, and 20-30% of the dry weight being whole multi-grain flour consisting of non-wheat cereals, including oat and barley. In another embodiment, the non-wheat cereals further include rye, with a resultant weight ratio of 40% of oat, 30% of barley, and 30% of rye. There is disclosed a process that allows creating multi-grain pasta, rich in nutrients and providing high contents of dietary fibers, micro- and macro-elements.