The objectives of this study were to optimize extraction of rutin from buckwheat bran and buckwheat bran-fortified spaghetti and to determine the stability of rutin during spaghetti production and preparation. Aqueous ethanol and ethanol at 50, 60, 70, 80, and 90 % were used with Soxhlet or ultrasound-assisted extraction methods and 80 % methanol extraction was evaluated with or without papain treatment. Optimal extraction treatment (80 % methanol using ultrasound-assisted extraction without enzyme treatment) was used to determine rutin content in buckwheat bran-fortified spaghetti dried at low (40 °C) or high (90 °C) temperature. Rutin content was evaluated in raw, hydrated, extruded, dried, and cooked pasta. High temperature drying reduced rutin content more than low temperature drying, and total reduction in rutin content from raw pasta mix to cooked pasta was 25 – 30 %.