The supposedly best flours for making Italian pasta are very hard (aka very high in gluten) and extremely fine ground (that's where the "00" comes in -- it's a screen measurement). Italians like their pasta with a little bit of a yellow color and usually use some proportion of semolina flour. In fact, semolina is one of two flours acceptable to the Italian government for licensed dry pasta. The other is the already discussed durum.
00 is a screen designation -- in other words only very fine flour particles will sift through an 00 screen. However, the flour you see labeled as "flour 00" is also extremely high in protein because it's specifically ground to be used as pasta and pizza dough flour, and is formulated with durum wheat.
Whole wheat flour is almost always harder than any white flour other than durum or semolina -- including "bread flour." In the greater scheme of things bread flour isn't that hard. If memory serves, the hierarchy is semolina and durum, graham and whole wheat, bread, AP, and cake. I think. You can check if you want.
One of the benefits of of hard flour is its ability to hold up to rough handling without overworking the gluten. For instance, "bread" flour really shines with its ability to take stand mixer kneading. Most European breads are baked (in Europe anyway) with flour that's no harder than average AP. This doesn't speak directly to making pasta, but should give you an idea. With all the rolling and stretching, pasta dough takes a real beating. A really high gluten count helps keep the dough going.
You can make all sorts of Italian type (as opposed to say Chinese) noodles with whole wheat flour, graham flour, bread flour and even AP flour. The softer the flour the more gently it needs to be handles. In the case of pasta making this is not a matter of kneading but of resting and refrigerating the dough before rolling it out. When using softer flour, I usually go through the widest setting twice, then skip every other setting on the pasta machine until the final thickness which I also run twice before cutting. If problems manifest themselves, I repeat the offending setting rather than going thinner, as it's less stressful. If the dough gets sticky or fragile, I dust it pasta with flour (so it won't stick) fold it and rest in the fridge for 30 minutes.
When making pasta, I sometimes mix semolina with "bread" 50/50 if I've run out of durum. How many flours can you have on hand?
FWIW, most Asian pastas, from ramen to wonton wrappers, are made with AP type flour. So, long noodles and thin ravioli are definitely doable.
Hope this helps,