"Strong flour - a good strong white bread flour is the most commonly used flour for pasta making."

http://www.flourbin.com/cgi-bin/pnDbDet … ::user::::

But you may want to consider this....maybe
".......100 percent whole-grain
A 100 percent whole-grain pasta includes all three layers of the wheat kernel: the bran, the germ and the endosperm. Because nothing is removed during processing, whole-grain pastas contain more natural fiber and micronutrients than their white, refined cousins. And thanks to the extra fiber, whole-grain pastas tend to be more filling than traditional white pasta. What’s more, regularly choosing whole-grains over the refined type is associated with numerous health benefits, including lower blood pressure and reduced risk of many chronic diseases, including type 2 diabetes and heart disease..........."
http://www.today.com/id/35100999/site/t … SckmDfAHTo