Improved Gluten Free Pasta

• 1/4 cup tapioca flour
• 1/4 cup sweet rice flour
• 1 tablespoon potato starch
• 1/3 cup cornstarch
• 1/3 cup bean flour
• 1/2 teaspoon salt
• 1 tablespoon xanthan gum
• 3 medium eggs
• 1 tablespoon oil

1. Sift dry ingredients together and stir in a stand mixer with a bread attachment.
2. In a separate bowl beat together the eggs and oil.
3. Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
4. Let the mixer knead this dough until thoroughly mixed.
5. Form a ball of dough and wrap in plastic wrap.
6. Refrigerate the dough for at least an hour.
7. The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
8. Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
9. Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
10. Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.

tapioca flour, sweet rice flour, potato starch, cornstarch, bean flour, salt, xanthan gum, eggs, oil

Taken from www.food.com/recipe/improved-gluten-free-pasta-119116 (may not work)