I know about a guy who made a wheat beer that way (with spaghetti), even getting a 3rd place in a competition. The recipe is here
, in Norwegian. Quick translation of the relevant parts:
Pre-boil wort: 27 l
Final volume: 24 l
Malt & adjuncts
3000 grams 60 % Pilsener malt 3 EBC
2000 grams 40 % Spaghetti, cheap ? EBC
Mashed at 90 min 65 ºC.
20 grams Hallertau Perle 3 % alfa pellets 60 min
5 grams bitter orange peel 15 min
Bottom fermented with yeast cultured from a bottle of Hoegaarden @ 9 °C.
Mashing was slow because the spaghetti didn't dissolve well, had to be done twice to get negative result w/ iodine test. [Crushing the spaghetti into small pieces before boiling would likely help.]
The brewer described the beer as 'weird', but I think that might have been for the ingredients rather than the flavour.