Rice bran is less value by-product, although it contains high dietary fiber which has important role in health and nutrition. Rice bran as the substitution could increase the nutritional value, especially dietary fiber, in the product. This research was aimed to develop rice based pasta substituted with rice bran as the source of dietary fiber. Response surface method was used to find the optimum ratio of rice flour and rice bran. The best formulations was subsequently used to observe the optimum drying condition with levels for drying temperature and three levels for drying time. Physico-chemical characteristic and acceptance level of panelists were used as the parameters to evaluate the product. The data showed that the optimum formulation found in the formulation with 50.60 gram rice flour and 10.05 gram rice bran. Rice bran decreased the hardness, chewiness, and color acceptance of the product. Drying condition with 50°C for 6 hours could optimize the physico-chemical characteristics and acceptance level of panelists. The moisture content and water activity value decreased as the drying temperature and drying time increase. The drying time also reduced the cooking loss. The product resulted 2.78 gram of dietary fiber per serving size, so it could be claimed as good source of fiber product