The preference of consumers is influenced by the composition and quality of pasta, which plays an important role in the diet. In this study; it was aimed to determine some quality characteristics of spaghetti type pasta (STP) preferred by consumers in Turkey and offered for sale at different price scales. In this context, 10 STP belonging to different companies were evaluated in terms of moisture, ash, protein, diameter, length, color, optimum cooking time, cooking loss, volume increase and water absorption capacity. In addition, the hardness, and fracturability properties of dry pasta and texture profile analysis (TPA) and firmness properties of cooked pasta were determined. Moisture, ash, and protein contents of the STP samples varied between 8.73-13.28%, 0.24-1.29%, and 10.50-12.77%, respectively. Hardness and fracturability values of dry STP samples were found between 153.57-316.39 g and 30.48-31.81 mm, respectively. Chewiness of cooked STP samples determined between 998.48-1256.56, while hardness values were found between 1611.46-2341.66 g. The b value, which is the indicator of the yellowness of the pasta, was determined as 24.07-31.04, the diameter was 1.47-1.63 mm and the length was 25.07-26.27 mm. When the STP samples were evaluated in terms of cooking properties, it was determined that the optimum cooking time was 10.36-13.00 minutes, the amount of matter passed into water (cooking loss) was 4.92-9.49%, the volume increase was 248.15-374.18% and the water absorption value varied between 165.74-226.32%. When the quality characteristics of STP of different companies offered for sale in the Turkish market were evaluated in general, it was determined that there were qualitative differences between them. These differences change the cooking properties, texture, and sensory properties of STP depending on the chemical composition of the product.