Hi,
Yep, I've been making pasta with 50/50 www/ap and I think it tastes fine. I use it for fettucine and lasagna sheets and I use it even for Chicken and Dumplings (the flat thick boiled noodle type). I'm using at least 25% www in just about everything I make these days because I am also trying to get some fiber and nutrition upgrade wherever I can. I put www in my holiday cookies this year and in corn muffins this week. No duds yet.... but I don't use it at greater than 50/50.
The texture of 50/50 www/ap is a little "tougher" just like you find with the whole grain blend commercial pasta products (Ronzoni, Barilla). Not a problem if you like the tooth or you can alternatively just cook it longer for more tenderness.
I believe some of the commercial products have a higher than 50/50 proportion of whole grain (the stuff that appears near white in color also has rice, garbanzo flour and other exotics in addition to www) and others are 100% whole wheat (the dark stuff). But I think 50/50 with www/ap or the commercial "nearwhite" whole grain mix formulas taste much better than 100% ww (the dark stuff).
No one has complained so far....
Give it a try.