The study was undertaken to assess the use of coconut flour (CF) and coconut resi- due (RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO can decrease the pasta extruder output up to 32%. The optimum cooking time for pasta with the CF and RCO was higher than for the control. CF and RCO had little or no effect on the weight and volume increase index. The pasta with CF had lower firmness compared to the product with RCO. The use of CF (up to 15%) and RCO (up to 10%) did not exert a negative effect on sensory attributes, however, the pasta was whiter and more intensely red, and yellow than the control. Pasta with the recommended addition of CF and RCO had good quality and higher content of dietary fiber, protein, and lipids, compared to the control.