Recipe

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• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 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

• 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 two 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 tablespoon 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.