Capillary rheology is a technique based on the application of high stresses and high shear rates during the extrusion of the material through a capillary die (Macosko, 1994). Determination of the pressures necessary to force the material through the capillary die with a given flow rate as well the expansion swelling at the exit of the capillary enable the determination of shear and extensional viscosity of the material (Macosko, 1994). The concept of capillary rheology is similar to fluid flow in pipes and extrusion dies, which makes it suitable to study the rheological properties of extruded products (Macosko, 1994). A capillary rheometer can be adapted to the characterization of shear sensitive fluids such as wheat flour dough (Cuq et al., 2002) therefore its utilization for the character- ization of pasta dough is justifiable.