jwright wrote:I wonder if it would be any good if you used totally wheat flour... like none of the bleached and over-processed white flour...
Has anyone tried that?
Nope never tried it but I have the Company's Coming - Pasta cookbook and there is a variation for making Whole Wheat Pasta. This recipe doesn't use any eggs which would be better for me as eggs are bad for my cholestrol

....So I'll copy the recipe here in case someone would like to try it.
FRESH PLAIN PASTA
2 cups (450 ml) all-purpose flour
2 tbsp. (30 ml) olive oil (or cooking oil)
1/4 cup (60 ml) water
Mix all ingredients together. Dough should be stiff. Add more water or more flour as required. Roll out paper thin. Cut into short wide strips or long narrow strips. For noodles, roll up as for jelly roll and slice thinly. Boil in boiling salted water for 4 - 8 minutes until tender but firm, depending upon thickness. Serves 4
WON TON WRAPPERS: Cut rolled dough into 3" (7.5cm) squares.
EGG ROLL WRAPPERS: Cut rolled dough into 8" (20 cm) squares.
WHOLE WHEAT PASTA: In any one of the fresh pasta recipes in this book, use whole wheat flour instead of all-purpose flour. Using half whole wheat flour and half all-purpose flour mades a more tender product.