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The consumption of whole-wheat pasta is increasing due to its nutritional and health benefits. Improvement of whole-wheat pasta quality is essential for continued increase in market demand. Genotype and growing location affect grain quality, which results in differences in semolina and pasta qualities after milling and processing. Therefore, evaluation of genotype and growing location effects on grain, flour and pasta qualities of whole-durum wheat is needed. Six genotypes of durum wheat grown at Langdon, Williston and Minot, ND were selected. Grain, ground flour, textural and cooking qualities of pasta made from whole-durum wheat were evaluated. Results showed that falling number and gluten index both varied widely ranging from 358 to 479 s and 23 to 91 among genotypes, respectively. Mixogram peak height and break time for whole-wheat flour ranged from 4.7 to 5.3 cm and 5 to 9 min, respectively. Firmness of cooked whole-wheat pasta ranged from 3.7 to 4.2 gcm. Among growing locations, protein content and falling number of whole-wheat flour ranged from 13.5 to 14.5 % and 323 to 508 s, respectively. Mixogram break time ranged from 6 to 8 min. Firmness and cooking loss of cooked whole-wheat pasta ranged from 3.9 to 4.2 gcm and 8.5 to 10.4 %, respectively. Pearson correlation showed that firmness and cooking loss both were correlated with kernel protein content, falling number and whole-wheat flour mixogram properties.