The present invention relates to a method for preparing pasta, and pasta prepared thereby. The method for preparing pasta of the present invention comprises the steps of: washing a brown rice and immersing the same in water to prepare a germinated brown rice； mixing the germinated brown rice with water, and heating the same to prepare a hard-boiled rice； separating and storing a part of the hard-boiled rice, and mixing the separated and stored hard-boiled rice with fermentation strains； aging and fermenting the hard-boiled rice mixed with the fermentation strains； preparing a hard-boiled rice fermented product by mixing the hard-boiled rice aged and fermented by the fermentation strains with the remaining hard-boiled rice； mixing a native grass extract and a stevia extract with the hard-boiled rice fermented product； preparing a scorched rice by compressing and heating the hard-boiled rice fermented product mixed with the native grass extract and the stevia extract and drying the same； grinding the scorched rice to prepare scorched rice flour； preparing ingredients including tapioca starch, salt, purified water, butter, starch syrup, strong powder, egg yolk, and guar gum in the scorched rice flour, weighing and mixing the same at a predetermined weight ratio, and agitating and aging the mixed ingredients to prepare a dough； preparing pasta noodles using the dough； and preparing pasta using the pasta noodles. According to the present invention, aromatic scorched rice flour is added to prepare pasta noodles and pasta is prepared by using the same, thereby providing a soft texture and rich nutrients, and satisfying the preference of a consumer due to aromatic taste and flavor thereof.본 발명은 파스타의 제조방법 및 이에 의해 제조된 파스타에 관한 것이다.본 발명에 따른 파스타의 제조방법은 현미를 세척한 후 물에 침지시켜 발아현미를 제조하는 단계； 상기 발아현미에 물을 혼합한 후 가열하여 고두밥을 제조하는 단계； 상기 고두밥의 일부를 분리하여 보관한 후, 상기 분리하여 보관된 고두밥에 발효균을 혼합하는 단계； 상기 발효균이 혼합된 고두밥을 숙성 발효시키는 단계； 상기 발효균으로 숙성 발효된 고두밥과 나머지 고두밥을 혼합하여 고두밥 발효물을 제조하는 단계； 상기 고두밥 발효물에 산야초 추출액
