The objective of this study was to use sprouted ragi flour (RF) and green banana flour (BF) to make nutritious pastas. RF and BF were substituted at 10, 20, and 30% concentrations to develop healthier pasta. One sample with 15% RF and 15% BF was also made to explore their combined effect. All these samples were evaluated for their physico-chemical, pasting, cooking quality, sensory, and nutritional attributes. Thirty percent BF-supplemented pasta recorded maximum cooking loss of 9.20%. Control pasta exhibited least cooking loss (4.91%) while combination of 15% RF and 15% BF substituted pasta recorded a cooking loss of 6.75%. In general, with increased levels of incorporation of RF and BF in pasta formulation, cooking quality was diminished; however, nutrition is gaining over this formula substitution.