Pasta is a product obtained by mixing wheat semolina with water, shaped into various shapes and subjected to heat treatment of drying. Pasta is placed on the market under the following names: durum wheat pasta, durum wheat and bread wheat pasta, coarse wheat and durum wheat pasta, coarse wheat pasta. The water content of the pasta should not exceed 13%. The pasta production process consists of several steps. The first step is to prepare the raw material. After preparing the raw material, the following steps include mixing or kneading the pasta, pressing and shaping the pasta, drying the pasta and finally packing the pasta. Pesticides are chemical products or products of biological origin intended for: suppression or prevention of attacks by pests and pathogens, destruction of unwanted plant species and weeds, operating on plant life processes in a way different than plant nutrition products and improvement of the action of these pesticides. Organochlorine pesticides belong to the group of persistent organic pollutants (POPs) because of their long decomposition period. The best known representative is dichlorodiphenyltrichloroethane (DDT). Analytical methods that can be used to determine pesticide residues are: gas chromatography with mass spectrometer (GC - MS and GC - MS / MS), gas chromatography with electron capture detector (GC - ECD), liquid chromatography with a mass spectrometer (LC - MS / MS). The aim of this research was to determine the amount of the residue of organochlorine pesticides in dry pasta and to see whether dry pasta actually contains organochlorine pesticides. Durum wheat flour, powdered eggs and dry pasta, more precisely shell-shaped dry pasta, fidelini-shaped dry pasta, cut rice-shaped pasta, letter-shaped dry pasta with the addition of egg powder and dried pasta-shaped pasta also with the addition of powdered eggs were used in the experimental part of the paper. All samples were analyzed in the accredited laboratory of the Teaching Institute of Public Health of the Primorsko-Goranska County in Rijeka. In addition to these samples, samples of dry pasta from the Teaching Institute of Public Health of the Primorsko-Goranska County in Rijeka over a ten-year period (2011-2020) were also introduced into the research and they make a total of 110 samples. All samples contained residues of organochlorine pesticides below the level of the limit of quantification and the maximum allowable concentration. The conclusion of this study is that the analyzed dry pasta does not contain residues of organochlorine pesticides.