I made a batch of spaghetti with 20% triticale today. I may have gotten the dough a bit too wet, it rolled out OK but stuck together a little when I ran it through the cutter and a lot of it broke into smaller pieces while cooking.
As to flavor, the triticale wasn't as noticeable in pasta covered with sauce as it is in a baked bread. Then again, triticale has a nutty flavor similar to semolina, so that might have affected things, since the other 80% was semolina. The genetics prof in my wife's department says that triticale's DNA is about 75% from durum wheat and the rest from rye.
I'll try it another time or two, just in case having a little too much water was a major factor in it breaking up. I'm not sure I'd want to go above 20% triticale in it.
We had it with oven cheese toast made with Semolina bread.
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