There are many different kinds of flour products which have become a national necessity of life. In the process of storing, flour products were susceptible to microbial invasion which resulted in deterioration, while the internal components staling seriously affected the quality of products. The existing preservation technology included low temperatures storage, modified atmosphere packaging and improved processing technology. The loss of moisture could be effectively controlled in pastas in low temperature storage while inhibiting microbial growth and reproduction, but the taste and flavor of pasta would be affected. Modified atmosphere packaging could inhibit the growth of mold and other microorganisms, but ineffective against anaerobic acetic acid bacteria, lactic acid, etc.. With flour processing technology, the quality of the food itself could be improved while extending the shelf life of pasta, but the industrialization of packaging technology was difficult to achieve. Natural plant oil contained rich aromatic compounds, terpenoids antibacterial ingredient compounds, aliphatic compounds, with the natural characteristics of being non-toxic and harmless, therefore, it would become the new direction in preserving pastas.