Fresh Egg Pasta Gluten Free

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This recipe from

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Steps

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In a medium bowl , combine flours , salt , and xanthan gum.

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Beat the eggs lightly and add the oil.

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Pour the egg-oil liquid into the flour mixture and stir.

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This will feel much like pastry dough.

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Work the dough into a firm ball.

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Knead for 1 or two minutes.

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Place the ball of dough on a potato starch-floured breadboard and roll asthin as possible.

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This dough is tough and , when almost transparent , will still handle well.

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Cut into desired shape.

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For fettuccine and spaghetti , slice very thin strips.

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For a noodle casserole , make slightly wider noodles.

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If using for lasagne , cut into 1 1 / 2-by-4-inch rectangles.

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To cook pasta: cook in salted boiling water , to which 1 tablespoon of oil has been added , for about 10 to 12 minutes depending on the thickness and size of your pieces.

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You will have to test for doneness.

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Drain and rinse well.

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Ingredients

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tapioca flour, cornstarch, potato starch, salt, xanthan gum, eggs, vegetable oil