Not yet.  I have some ideas, though I haven't had the time to play with them.  I got the idea when I was doing a chicken cordon bleu in my corndog maker.  I put some canned chicken and some egg white in a food processor and then made a paste out it with some transglutaminase.  When cooked, it was somewhere between chicken and bread.  My thought was, what if I combined eggs, almond or coconut or lupin flour, and some transglutaminase, let it set to bind, then roll it out in a pasta roller.