Introduction: Enrichment of food products by algae, which are cheap materials for human consumption and are rich in protein, carotenoids, antioxidants, omega-3 and fatty acids, are very important in terms of nutritional value. The purpose of this research was to investigate the physicochemical and sensory characteristics of Fermi pasta containing Donalina salina algae (0, 1. 5, 3, 4. 5 and 6%) and to determine the best formulation in terms of physicochemical and sensory characteristics. Therefore, 5 treatments were prepared and the results were analyzed by Duncan’, s one-way analysis of variance in Minitab 16 software and a probability level of 5%. The results showed that different concentrations of Donalilla salina algae in pasta affect the changes in the amount of fat, moisture, protein, carbohydrates, ash, iron, calcium, color index a*, b* and L*, cooking loss and firmness of pasta samples. (p≥, 0. 05) so that with the increase in the percentage of Donalilla salina algae, the amount of fat, moisture, protein, ash, iron, calcium, color index a*, b* increased significantly (p≥, 0. 05) And the amount of carbohydrate, color index L*, and cooking loss, tissue firmness decreased significantly (p≥, 0. 05). Also, different concentrations of Donalilla salina algae in pasta had a significant effect on the changes in the sensory evaluation of color, taste and overall acceptance of pasta samples (p≥, 0. 05), while it had no effect on the changes in the sensory evaluation of the texture of pasta samples. It was not significant (p<0. 05). Also, with the increase in the level of algae powder in the samples, the score of taste, texture, color and overall acceptance was lower compared to the control sample. Therefore, the results indicated that by adding 1. 5% of Donalina salina algae powder, it is possible to produce a product with nutritional quality that preserves the physical properties and increases the nutritional value of pasta.