Crazy, I have been experimenting with this very thing since I read about creating alkaline noodles. The texture is not exactly optimal (more chewy/stretchy), at least compared to traditional. Also tried adding small amounts of baked soda to typical home made pasta dough base, with less success (tastes different).
Also inspired me to add semolina flour to my ramen noodles rather than AP which I love.
American alkalized noodles are also a hobbyhorse of Dave Arnold's; another reason to listen to his (amazing) Cooking Issues podcast, which is amazing and people should listen to it, because it's amazing.
Not the parent, but I'd recommend listening to whatever recent episode, in a less intentional, more ambient way. It uses a talk show format, and while it's full of fascinating information, it's very casual and unstructured.
Also inspired me to add semolina flour to my ramen noodles rather than AP which I love.