Homemade GF Pasta

> This recipe comes to us from J. S. Weihofen.
>
> Homemade Gluten-Free Pasta
>
> 1/3 cup tapioca flour
> 1/3 cup cornstarch
> 2 tablespoons potato starch
> ½ teaspoon sea salt
> 1 tablespoon Xanthan gum
> 2 large eggs
> 1 tablespoon vegetable oil
>
> Combine flours, salt and gum. Beat eggs lightly and add oil. Pour
> egg mixture into flour mixture and stir. This will feel much like
> pastry dough. Work together into a firm ball. Knead for a minute or
> two. Place ball of dough on your bread board and roll as thin as
> possible. One pasta book suggests you should be able to see the
> board through the dough. The dough is tough and although almost
> transparent, will still handle well. Slice the noodles into very
> thin strips or if using for lasagna, into 1-1/2 x 4 rectangles. The
> pasta is now ready to cook or to freeze uncooked for later use. Cook
> the pasta in salted boiling water to which 1 tablespoon of oil has
> been added, for 10 to 20 minutes depending on the thickness and the
> size of your pieces. You will have to test for doneness. Makes 3
> servings as noodles alone and 5 to 6 servings in a mixed casserole.
>
> SPAGHETTI: Use the spaghetti cutter on your pasta machine. Cook for
> 10 minutes in boiling salted water to which a tablespoon of oil has
> been added.
>
> CHOW MEIN NOODLES: Make the pasta and cut as if for spaghetti. Then
> cut these strips into 1 to 1-1/2 pieces. Drop uncooked into hot oil
> and cook for a few seconds (they will probably take less than 1
> min). Remove from oil and drain on paper towels. Then use
> immediately or freeze. Makes about 5 to 6 cups chow mien noodles.