Currently, the demand for gluten-free products is increasing due to their health and nutritional benefits. Gluten-free pasta (fusilli) was developed using flour made from red teff (Eragrostis tef (Zucc.)), alone and mixed with soybean (Glycine max). Durum wheat semolina flour served as the positive control. The amount of each flour was adjusted at different proportions. The production process of teff with soybean mixtures involved 100%, 90%, 80%, 70%, and 60% teff (T) and 0%, 10%, 20%, 30%, and 40% soybean flour (S), named as 100T0S, 90T10S, 80T20S, 70T30S, and 60T40S, respectively. Pasta made only from teff and semolina was used as a control. Analyses included cooking quality, chemical composition, antioxidant activity, texture profile, and Rapid Visco Analysis (RVA). Results showed that the highest weight gain, water absorption, and texture profile were recorded in 80T20S. The highest ash (3.49%) and protein (22.56%) contents were observed in 60T40S, with the lowest in 100T alone. As the level of soybeans increased, the protein percentage also increased. The highest fat content was recorded at 20% soybean inclusion. The lowest antioxidant activity in FRAP (0.03 mg FeSO4/g of DM) and reducing sugar (33.87 mg glucose equivalents/g of DM) (P<0.001) was found in semolina pasta. However, the ABTS and TPC contents showed no significant difference (P>0.05) between the developed pastas. The highest peak viscosity (1129.5 mPa.s) was observed in semolina pasta compared to the others. Nonetheless, as soybean content increased, peak viscosity decreased. Therefore, the 80T20S pasta would be acceptable due to its quality, nutritional, and antioxidant properties.