Gluten Free Pasta

1/2 c tapioca flour

1/2 c cornstarch

3 Tbsp potato starch

3/4 tsp salt

4-1/2 tsp xanthan gum

3 large eggs

1-1/2 Tbsp vegetable oil

Combine flours, salt & xanthan gum. Beat eggs & oil together. Mix wet and dry ingredients together, work into a ball and knead for two minutes. Let rest for 30 minutes. Roll out on board coated with potato starch.

Cook 10-12 minutes in boiling water with 1 Tbsp oil added.