Fresh Egg Pasta

Ingredients

1/2 cup tapioca flour
1/2 cup corn starch
3 tbsp potato starch
3/4 tsp salt
4 1/2 tsp xanthan gum
3 large eggs (or 4 or 5 egg whites)
1 1/2 tbsp vegetable oil

Instructions

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

2 – Beat the eggs lightly and add the oil.

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

4 – This will feel much like pastry dough.

5 – Work the dough into a firm ball.

6 – Knead for 1 or 2 minutes.

7 – Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible.

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

9 – Cut into desired shape.

10 – For fettuccine and spaghetti, slice very thin strips.

11 – For a noodle casserole, make slightly wider noodles.

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

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

14 – You will have to test for doneness.

15 – Drain and rinse well.