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I've had great results with rice pasta made entirely of brown rice and water with extra rice bran added. I found that the [Tinkyáda brand](https://www.amazon.com/s?k=tinkyada+pasta) were significantly more resistant to overcooking than durum wheat pasta. The front of their packaging promises:
> Good consistent texture  
> Not mushy  
> (…)
> The good texture of Tinkyáda<sup>&copy;</sup> can withstand quite a bit of over-cooking

I can definitely vouch for that. (I'm not affiliated with Tinkyáda in any way.)