Potato Flour Pasta

• 1 1/3 cups all-purpose flour
• 2/3 cup potato flour
• 2 large whole eggs, plus spoonfuls of beaten egg if needed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons water, plus spoonfuls if needed

1. Food-processor mixing recommended, following the directions on page 160.
2. Cut into tagliatelle or tagliolini.
3. Dress simply with Butter and Fresh Sage Sauce (page 118).
4. Also delicious dressed with Bolognese or other meat sauce.

flour, potato flour, eggs, extravirgin olive oil, water

Taken from www.epicurious.com/recipes/food/views/potato-flour-pasta-384473 (may not work)