This study determined the acceptability of Potato Flour and Alugbati in Pasta preparation in terms of Appearance, Aroma, Taste, and Texture in a village of Valenzuela City. Residents from the village with the age range of 18-59 years old answered the survey questionnaires about how they perceived the Potato Flour and Alugbati pasta compared to Brand X. Analysis showed that the majority of the respondents highly accepted that the Potato Flour and Alugbati pasta, in terms of appearance with the weighted mean of 3.42, it receives a high acceptability rate because of how the Potato flour and Alugbati pasta aligns with the modern culinary trends. Following taste with a weighted mean of 3.28, it is also concluded with a high acceptability rate because the Potato flour and Alugbati pasta tastes prominent in a pasta dish according to the respondents, lastly, the texture with a weighted mean of 3.56, among the four variables this has the highest acceptability rate with a reason of how it enhances the overall satisfaction of each bite of Potato flour and Alugbati pasta. However, aroma has a weighted mean of 2.76 which means that it received a lower score than the other attributes, because the Potato Flour and Alugbati pasta, in terms of aroma, do not complement the dish. Overall, this study revealed that the sensory attributes mentioned above showed that the Potato flour and Alugbati pasta are very acceptable to the respondents in the village of Valenzuela City.