This was a successful experiment to substitute 25% of the durum semolina with high fiber flour.  The result seemed no different from 100% durum semolina fresh pasta although I may have needed to add a little more water to the dough because high fiber flour is thirsty.  I served it with Mushroom and Turkey Sugo

Here are quantities for 2 persons.  This takes about an hour including resting time.

75 g. durum semolina

25 g. Bob’s Red Mill All Purpose High Fiber Flour

Pinch of salt

1 egg

Water as needed

Mix together the flours and salt.  Add the egg and mix to combine.  (With larger quantities I used a stand mixer with the paddle.  This amount was too small for that so I mixed it with a dough whisk.)  Knead to make a smooth dough.  (With larger quantities I used a stand mixer with a dough hook.  With this quantity I kneaded by hand.)  Add water 1 tsp. at a time if the dough is too dry to come together.  With this batch, I needed a total of 3 tsp. of water to make a smooth but not wet dough.

Wrap the dough in plastic wrap and rest it for a minimum of 30 minutes.

Press the rested dough into a flat disk and feed it through a pasta machine to thin and cut it.  Boil for 2-4 minutes in salted boiling water until done to taste.