Gluten-Free Egg Pasta

By keenan

Ingredients

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 3 tablespoons potato starch
• 3/4 teaspoon salt
• 4 1/2 teaspoons xanthan gum
• 3 large eggs ( or 4 or 5 egg whites)
• 1 1/2 tablespoons vegetable oil

Preparation

Step 1

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

Beat the eggs lightly and add the oil.

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

This will feel much like pastry dough.

Work the dough into a firm ball.

Knead for 1 or two minutes.

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

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

Cut into desired shape.

For fettuccine and spaghetti, slice very thin strips.
For a noodle casserole, make slightly wider noodles.
If using for lasagne, cut into 1 1/2-by-4-inch rectangles.

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.