Background and Objectives: While there are a few studies examining the impact of isolated starch A and B granule preparations on cereal end product quality, there is limited information about the effect of genotypic variation in B granule content in starch on pasta technological properties and pasta in vitro starch digestion. Crosses were made between a durum variety Yallaroi and a low and high B-granule dicoccoides accession and the resulting population evaluated in field trials for starch B-granule content (S-BG) and selections made for more detailed analysis. Findings: Genotypes were grouped based on semolina B granule contents of 24.5%−26.7%, 31.7%−37.1%, and 43.9%−45.1% for analysis purposes. Preliminary field data indicated three "43.9−45.1%" B-granule genotypes had lower grain and test weight and one of these, 156,224*2, a very high semolina Buhler mill yield. Pasta made from the genotypes produced acceptable pasta but there was no association between S-BG and pasta properties. To overcome protein composition differences between genotypes, starch was isolated and reconstituted flours and pasta prepared. Starch from the same "43.9−45.1%" group all showed RVA profiles with lower final viscosities and setback and displayed higher gelatinization onset and peak temperatures than the "24.5−26.7%" group. Pasta made from reconstituted flours showed similar pasta quality and in vitro starch digestion properties. Conclusions: The data suggests no relationship between percentage of B-granules and both pasta quality and starch digestion for the range and populations studied (S-BG, 22%−44%).Significance and Novelty: This information provides new insights into the role varying S-BG content in pasta cooking properties, texture and nutritional characteristics and could provide some direction to breeders to consider breeding for very low or very high B-granule content.