Does the higher protein in the flour make it better for stretching, as in making a specialty pasta? One of the specialties of my childhood is my mother making a "strudel". No, not the sweet filled pasta. This strudel is made of a dough of just flour, water, salt. No yeast. You make the dough so that it's "rollable" as if making a pizza. You roll it into approx. a dinner plate size, cover the top with a very light coating of oil. Let it sit for a few minutes, then pick it up, and stretch it first by holding the edges, letting the dough stretch downward, then moving on to a bit further down in either direction of the circle of dough. When it's maybe twice the size, you put your fists under it, and keep stretching it until the whole thing is almost 3 ft. in diameter.
My mother used to be able to get it so thin that you could pretty well read a newspaper through it. Mine gets holes in it.
Then you lay that thin sheet down, and starting on either edge, left and right, you start rolling it into a long piece about 2 inches wide. Just a plain, thin layer of rolled pasta. She would do maybe 5 of those long rolls. Then or even before, she sauteed a big onion in a heavy bottomed Dutch oven, add some sliced potatoes, salt and pepper. Add water to the potatoes so that you would not quite cover them, turn up the heat to get that to a boil, cut the pasta into pieces about 4-6 inches long, lay the pasta pieces on top of the potatoes, reduce heat to med, cover the pot, and the pasta cooked in the steam of the potato/water mix.
In about 40 min, the potatoes are done, water absorbed, pasta cooked. We would have some sort of meat and gravy with it. An expert, like my mother, is able to get the rolls of pasta so that when it is done, the pasta roll will actually come "unrolled" if you try it. Mine just gets clumpy.