The effects of sugar beet fiber on spaghetti quality have been investigated. Sugar beet fiber was produced from sugar beet pulp collected after pulp pressing. The semolina samples supplemented with sugar beet fiber at levels of 2, 4, 6, 8, 10 and 12% were processed into spaghetti separately. Although the incorporation of sugar beet fiber into spaghetti adversely affected the color and cooking loss properties of sugar beet fiber-supplemented spaghetties, the addition of sugar beet fiber into spaghetti did not adversely affect the sensory properties of the spaghetties. Many of the lower levels of sugar beet fiber substitutions produced spaghetties that were rated as being as goad as the control. As expected, supplementation of semolina with sugar bt:ct fiber in spaghetti formulations resulted in increases in the dietary fiber content. The result indicates a potential use for the sugar factory by-product (sugar beet pulp) as an alternative dietary fiber source.