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.