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Millets and teff are nutritionally superior to other grains especially rich in minerals, iron, dietary fibers, antioxidants, phytochemicals, and polyphenols, which contribute to broad-spectrum positive impacts on human health. White proso millet and ivory teff flour was used to produce precooked gluten free pasta using twin screw extrusion with corn starch and glycerol mono-stearate (GMS) formulation as texture enhancers. Effect of screw speed and barrel temperature on physio- chemical (firmness), Differential Scanning Calorimeter (DSC) based thermal analysis, and cooking properties (water absorption & solid loss) of precooked pasta were studied. Rice pasta as gluten free control and wheat pasta as overall control was used for comparison. Wheat pasta was of superior quality characteristics such as firmness, higher cooked weight and low solid loss followed by rice-starch, teff-starch and millet starch pasta. Teff-starch pasta shown increase in cooking time (12.53 mins), cooked weight by 120.9% and decline of 16.4% in cooking loss against teff. In gluten free categories rice-starch pasta shown low cooking loss (28.12%) followed by teff-starch (28.30%), and millet-starch (32.64%). There was 3.13% reduction in cooked weight of teff-starch and 54% reduction in cooked weight of millet starch in comparison to rice-starch. The use of high amylose starch and GMS reduced the stickiness of the product. Water absorption of teff-starch was significantly (P<0.05) higher than millet-starch. Low screw speed and high barrel temperature improved cooking weight and reduced cooking loss. Teff-starch pasta quality attributes were analogous to rice-starch in gluten free pasta group.