Pasta is a popular food consumed worldwide; however, wheat flour is its main ingredient, which poses dietary limitations for individuals with celiac disease. Celiac disease, also known as gluten-sensitive enteropathy, is increasingly being diagnosed, with a prevalence ranging from 0.7% to 2.9% of the global population. This disease is an autoimmune enteropathy caused by gluten intolerance. Gluten is a protein found in wheat, barley, and rye. This research was aimed to develop gluten-free pasta products by using Thai local flour including rice flour, corn flour, tapioca flour, and mung bean flour. Each flour was mixed with different proportions of rice flour (30%w/w and 40%w/w) and mung bean flour (25%w/w and 35%w/w). All flours and mixed flours were analyzed for gelation properties, which included water absorption index (WAI), water solubility index (WSI), swelling power (SP) and pasting properties, using the Rapid Viscosity Analysis (RVA) method. The mixed flour was pre-gelatinized and used to replace wheat flour at levels of 0%, 50%, and 100%. The mixture of Thai local flour will be kneaded to form dough and analyzed the texture of dough before extruding using Texture Profile Analysis (TPA) and after extruding using Tensile force analysis. The results showed that the WAI of corn flour was significantly highest, followed by mung bean flour, rice flour, tapioca flour, and wheat flour, with values of 10.20 ± 0.28 g/g, 9.15 ± 0.10 g/g, 8.58 ± 0.35 g/g, 7.73 ± 0.31 g/g, and 7.67 ± 0.05 g/g, respectively. The SP was consistent with WAI, in which corn flour exhibited significantly highest followed by mung bean flour and rice flour, with values of 10.33 ± 0.29 g/g, 9.32 ± 0.10 g/g and 8.76 ± 0.35 g/g respectively. In contrast, wheat flour showed the highest WSI, demonstrating that its internal components exhibit greater water solubility. The high WAI and SP values of the flour indicate that Thai local flour performs well in gel formation, making it suitable as a substitute for wheat flour. The Thai local flour mixture provides the most suitable texture and favorable sensory propertiesof fettuccini by wheat flour substitution at 50%, 0%, and 100%, respectively. At a 50% substitution level, the fettuccine exhibited a yellow color with a tender and elastic texture comparable to conventional pasta. At 0% substitution, the fettuccine were yellow with a firm, chewy, al dente texture. At 100% substitution, the fettuccine were translucent white and possessed a firm, sticky, and elastic texture. It can be a substitute for wheat flour at 100% based on consumer acceptance. The replacement of wheat flour with Thai local flour can favorably be used in gluten-free fettuccine formulation.