People suffering from gluten sensitivity are allergic to gluten, which is a group of proteins, present in wheat, barley, rye and oats. So there is high demand for gluten free product in the market. Pasta is one of the widely consumed Italian ready to eat food product which has got popularity in past years.The aim of this work was to make high quality fibre rich non-gluten pasta using rice (80-45%), corn (45-80%), flax seeds(10%), water(25-30ml) and egg(1-2) utilizing expulsion procedure. The difficulty was to give binding property to the prepared product without the presence of gluten. To do that, trials with various formulations of rice, corn and flax seeds were made so as to get desired product. The pasta was extruded and was dried at 25°C for 24 hours to get a moisture content of 9%.On dried samples different tests were performed to discover best formulation , to find out which formulation was close to our desired product. The outcomes were found and compaired based on physciochemical analysis (such as: moisture content, cooking loss, fat content and protein content). It was found that the best pasta composition was 10% flax seeds, 45%rice flour and 45%corn flour with 25ml water and 1 egg. This ideal formulation was produced and put to sensory evaluation. This composition also had a few parameters to be improved like texture which was close enough to our desired product . Indeed 80%of the specialists did not deny eating this pasta once more, and with tomato sauce no distinctions were seen between the market accessible gluten free pasta and our plan.
