I'm hosting a pasta making party, and a couple of guests are vegan, so my traditional egg noodle recipe won't work. One of my vegan friends also wants to play with non-traditional flours such as buckwheat and chickpea. Any idea what kind of flour would be best to blend with one of these flours to make sure it's still elastic enough to roll out? I tried making an eggless half chickpea, half all-purpose flour blend a few weeks ago, but the dough was really tough to work with and I ended up having to add some wheat gluten to make it more elastic. Would blending a gluten-free flour with durham or Tipo 00 flour be better?