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That is a good question that I don't know how to answer in a rational/scientific way, despite having read this book (a long time ago tbh).
You can definitely replace white flour with anything you like, I did chestnut flour a few times. As for ratios I would start with the same 100g/1egg and then adjust with water, if you see you need to add much water, the next time try with bigger eggs or one more egg every 3 or such.
And is there a wholewheat/more fibre heavy version of 00?
Again, hard to answer as I guess it varies also on a brand by brand basis. The wholewheat flour is called "integrale" in Italian and is the exact opposite of the 00 (since the 00 is the most refined). If you want something more fiber heavy than the wholewheat you can try with spelt flour perhaps? - This is 100% personal opinion, let me know what you try!
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giofox
Did a pasta making course a while back and need to wean myself off the white flour (doctors orders) so going to start making some fresh pasta at home, question does the ratio of flour change if you’re using wholewheat/spelt or a mixture of white and wholewheat?
And is there a wholewheat/more fibre heavy version of 00?