The aim of the study was to examine the physical properties and chemical composition of commercially available wheat-buckwheat and buckwheat pasta which were later compared with wheat and wholemeal wheat pastas. The cooking quality parameters of pasta were determined, such as coefficient of weight increase, cooking losses of dry mass, estimation of the amount of too short pasta and the sensory assessment of pasta after cooking, followed by an analysis of basic chemical components –  moisture, total protein, ash and fat. The cooking losses ranged from 9.2% to 18.3%, whereas the weight increase varied from 1.75% to 3.11%. The content of protein ranged from 7.5% to 14.3% in the pasta tested. At the same time, pasta with the lowest protein amount was characterised by the lowest cooking losses of dry mass and the lowest weight increase. Additionally, it was made of buckwheat only. The analysis carried out demonstrated that wheat-buckwheat and buckwheat pasta differ significantly from wheat pasta in their physical properties.