In this study, in order to determine the cooking quality and some of the chemical compositions of the spaghetti samples which produced in Turkey; totally 15 spaghetti samples from 15 different companies have been analyzed. As a result of analysis, the moisture, ash and protein values for the pasta samples have been found as 9.53%-11.53%, 0.69% -1.18%, and 9.53% -11.73, respectively. Total organic matter (TOM) values of samples have been found as 1.40%-2.63%. As a result of the cooking test; the quantities of substance in water, water absorption values and volume increase have been found as 7.63% -10.06%, 234.32% -358.84%, 21.85%-32.40%, respectively. Cooking times of samples were between 7.00 min. -11.15 min. As a result of the sensory evaluation; in terms of stickiness, firmness and bulkiness scores for the pasta samples have been found as 38.67, 39.14 and 35.50, respectively.