It's really a personal preference. If you need gluten-free pasta, brown rice is an obvious choice. I like pasta blends with brown rice and quinoa. Whole wheat pasta tastes a little grainier and nuttier than standard semolina pasta. I might not use legume-based pasta (ex: chickpea) as I find they break down and become quite mushy. A legume-blend pasta (ex: red lentil and brown rice) would be a better choice.