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Five pasta formulations containing 0 (PTWF0), 6 (PTWF6), 12 (PTWF12), 17 (PTWF17), and 23 g/100 g (PTWF23) of tilapia-waste flour (TWF), and a commercial pasta were evaluated concerning physicochemical and sensory characteristics. TWF increased (p < 0.05) protein, lipid and ash levels, energy value, cooking loss (CL), redness, yellowness, chroma (C*), total color difference (ΔE), hardness, and chewiness, and decreased (p < 0.05) carbohydrate content, optimal cooking time (OCT), water absorption index (WAI), swelling index (SI), lightness, hue angle (H°), springiness, cohesiveness, and resilience. Considering PTWF0 and PTWF23, the results ranged between 8.44 and 18.38 g/100 g for protein, 1.88 and 4.94 g/100 g for lipid, 1.88 and 4.08 for redness, 19.24 and 28.45 for yellowness, 3.13 and 4.66 N for hardness, 1.75 and 3.01 N × mm for chewiness. PTWF0, PTWF6, PTWF12, PTWF17 and PTWF23 had …