Pasta from whole grains

Hi everyone!  I know this is a topic that has been touched on several times and I am reading through a lot of old posts but thought I'd pose a few questions and perhaps there will be some new info since the last posts...

I have a nutrimill that I bought for bread making; a little plastic barreled metal mesh sifter; kitchen aid pasta roller and cutter attachments.  

I have made a few batches of homemade pasta.  Some using KA all-purpose and or bread flour, some using fresh milled kamut, one using freshly milled durum.  When I use the store bought flour, I get a smooth texture but even as al-dente as possible not much chewiness.  When I use the kamut/durum I am getting some grittiness that I'm not crazy about, but I am a bit happier with its chewiness... I used KA AP flour to make lasagna noodles, and they were pretty awesome (half the batch of lasagna was cooked fresh that same day, half was frozen and cooked a week later--still awesome).

I am almost embarrassed to say that pasta has been more of a vehicle for my sauce than the focus of any pasta dish, and so I have gotten accustomed to Barilla's spaghetti and farfalle.  It's perfectly chewy, easy to get al dente, of course it doesn't have any grittiness to it.  

So far, my best batch of whole wheat pasta has been from kamut milled as finely as nutrimill is capable.  3 cups flour, 4 rm temp eggs, 1/4 tsp salt, 1 tbsp olive oil.  Let dough ball rest 30 min.  

So here are some questions: do I need to try making pasta from some durum semolina flour to get the texture I want?  (If yes, then why not just buy ready made dry pasta...) Is there anything I can do differently to my wheat berries that will eliminate the gritty texture?  

What kinds of sauces best compliment a pasta made from freshly milled flour?  

Thanks in advance!!