© 2018 Centro de Informacion Tecnologica. All rights reservedThe partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaboration of long pasta has been analyzed using the response surface methodology. Two sequential experimental designs were performed. The first one was a 22 factorial design with four central points. The independent variables considered were: the amount of lupine flour and eggs. Subsequently, a central composed design (CCD) was performed. Results from the factorial experiment showed significant models for moisture and water absorption index (IAA). The CCD showed that moisture, solids loss and water absorption index presented significant models. Increasing the lupine flour and egg in the formulation increased the value of IAA and the loss of solids. Finally, with the desirability function was determined the best formulation to obtain a more nutritious and good quality pasta with 25% of lupine flour and 18% of egg.