Saba or Cardaba is one of the locally grown species of banana in the Philippines. It is frequently used in making desserts such as cakes, chips, banana cues, and turon. Oftentimes after using, the saba's peel serves no other purpose and is just thrown away. In this light, this study aims to produce flour from saba peel and use it as partial substitute to semolina flour in generating fresh pasta. In addition, the study aims to identify its nutritive quality through proximate and microbial analysis, its acceptability using 9- point hedonic scale, and its production cost. The saba peel was first dried at 60O C for 8 hours using a cabinet dryer. Afterwards, it was ground, and then mixed with semolina flour in varying saba peel flour to semolina flour percentage (0%, 5%, 10%, 15%, and 20% saba peel flour). Using sensory evaluation, it was found out that the fresh pasta with 20% saba peel flour obtained the highest result in terms of aroma, flavor, texture and general acceptability. Consecutively, analysis of the nutritive quality of the freshly cooked pasta showed that the 20% saba peel pasta exhibited higher content of ash (0.88%), moisture (62.4%), total fat (6.4%) and total dietary fiber (0.85% for soluble fiber and 4.9% for insoluble fiber) as compared to the Semolina pasta. Results of the microbial analysis also showed that the pasta was safe to consume.