I did all the trialing of various wheats and methods years ago. I'm best off w/o wheat. Millet does really well in a lot of applications, but things that must stick together, not so much...
The shortcake post I did a bit ago is an example. If I use a lot of eggs, it comes out like cake. But cake is not noodles...
I'm sure someone has figured it out! I wish I could help. I'm a fine durum wheat flour girl when it comes to making pasta.