The innovation was focused on the set up of an innovative technological process, based on micronization and air classification of partially debranned kernels, able to naturally increase the potential nutritional value of pasta. Enriched pasta was produced by adding to semolina two different ratios of coarse and fine flour fractions (25 and 50%, respectively). It is noteworthy that enriched pasta showed an increase of up to 113% in dietary fiber, along with a good cooking quality, as determined by the organoleptic test. The novel technological process allowed to produce pasta with a high content of bioactive compounds, naturally present in durum wheat, and minimal effects on cooking properties. The complete technological process and pasta products are subject of a patent.