Oat Flour for pasta not rolling well?

tux_tina

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, Kneeded it into dough, let it rest for 30 minutes before attempting to roll it in my pasta roller. The problem is I couldn't get the texture right, plus the oat flour kept absorbing all the moisture and became dry, brittle and unrollable. Adding more water...

Originally asked by Pdxd on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

Pasta relies on gluten development for its strength and structure. Only wheat and its close relatives have the necessary precursor proteins, glutenin and gliadin, from which gluten is formed. You simply will not be able to make pasta from 100% oat flour using a recipe designed for wheat flour, as oats do not contain gluten (well, technically, its precursors). If you desire a gluten free pasta, you should search for recipes specifically for that purpose. They are often bound together with xantham gum or other hydrocolloids. If you are just looking for an interesting pasta as an alternative to the more traditional ones, you need to make sure you have enough gluten available to support the...

Full answer by SAJ14SAJ: https://cooking.stackexchange.com/a/42967 (CC BY-SA 3.0).

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