Biofortified colored wheat is rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans and animals. This study was aimed to develop vermicelli from black and purple colored wheat and compared it with non-colored white wheat. Vermicelli developed from different colored wheat and the effect of processing on the quality characteristics such as cooking quality, shelf life, sensory parameters, macronutrients, anthocyanins, phenolics, flavonoids and antioxidant activity was evaluated in roasted and unroasted forms. Our results demonstrated that colored wheat vermicelli possessed higher anthocyanins, phenolics, flavonoid and protein content. The order of relative content of protein, anthocyanins, phenolics and flavonoids in both the forms, was black>purple>white. Extrusion and roasting reduced anthocyanins, flavonoids, and soluble phenolics but enhanced insoluble phenolics and antioxidant activity. Through UPLC, we identified 11 anthocyanins in black wheat vermicelli and 3 in purple wheat vermicelli. Major anthocyanin in black wheat flour and its products was delphinidin-3-o-rutinoside. Whereas, peonidin-3-o-rutinoside and malvidin-3-o-rutinoside in purple vermicelli. Several new anthocyanins including coumaric acid derivatives, were identified through MS/MS analysis. Anthocyanin stability followed the trend of peonidin-3-o-glucoside>cyanidin-3-o-glucoside>malvidin-3-o-glucoside>peonidin-3-rutinoside>delphinidin-3-o-galactoside>cyanidin-3-o-rutinoside. Furthermore, three-month storage did not affect the quality attributes of black wheat vermicelli. Sensory evaluation showed that black wheat vermicelli possessed better texture and taste. Thus, the study concludes that black wheat vermicelli was best in terms of phytochemicals, antioxidant activity, protein content, taste and sensory attributes with good shelf life. The introduction of anthocyanin biofortified colored wheat to the vermicelli market will help in adding the health benefits to this traditional product.