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 made it too moist and sticky that I know it would get stuck in my pasta roller. Kneeding water or more flour into the dough made it eventually dry and brittle again.
The oat flour dough is like a weird sponge! I can't get the texture right.
What am I doing wrong?
I've made pasta from all purpose flour before and have not had this problem.
EDIT: Just experimenting because I had extra Oatmeal on hand. I don't have Gluten sensitivity.