You don't need the wheat protein 'gluten' to make pasta at all.

You do need some kind of protein. Carbohydrate hydration is a reversible process whose other endpoint is a solution, while (most) protein coagulation is a non-reversible polymerization process that creates an insoluble matrix. The less protein is available, the easier it is to "overcook" pasta into goop and then a starchy beverage. You see it in cooking the two common varieties of 'normal pasta' already - egg durum wheat pasta has more protein than pure durum wheat pasta, and is much harder to overcook.