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300gm all purpose gluten free flour
100gm potato flour
100gm maize or rice flour
2 tbsp. olive oil
2 egg yolks
2 tsp. xanthan gum
Sufficient water to form a dough

Sift flours and xanthan gum into a bowl. Add egg yolks, olive oil and cut through mix with a dinner knife. Add about 1/4 cup of water and also cut through. When mixture starts clumping together, discard knife and use your floured hands to begin kneading. You may need more than 1/4 cup of water to get to this stage - it all depends upon the flour as it varies from packet to packet.

Knead well and add small amounts of water as required. Ensure that you knead very well after each addition of water as the mix can be quite deceptive. Lift flour from bottom of bowl and place on top of mix to incorporate. Mix until you have a ball of smooth, elastic dough. Wrap in oiled cling wrap and rest for at least half an hour. When rested cut into 1 inch thick slices and form each one into a rectangle about 1/2 inch thick and 3/4 the width of your pasta machines' rollers.

Flour the rollers and your bench lightly and pass the rectangle through the machine on its' widest setting. Fold lengthwise in half and repeat. Repeat twice. Continue rolling, gradually decreasing settings until the desired thickness is achieved. If pasta becomes a little sticky just dust with flour. Pass through cutter or slice into whatever you require. Cook immediately.

Home made pasta only requires a few minutes cooking in vigorously boiling, salted water.

Submitted by: chefdave
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