Easy Homemade Fresh Pasta (Gluten Free) - cooking recipe

Ingredients

1/3 cup garbanzo flour (or garfava flour)
1/3 cup tapioca starch (also called Tapioca Flour)
1/3 cup cornstarch
2 teaspoons xanthan gum
1/2 teaspoon salt
1 tablespoon olive oil
2 eggs

Preparation

In a medium sized bowl use a wire whisk to thoroughly mix together flours, xanthan gum and salt.
In a small bowl whisk together oil and eggs and pour into flour mixture.
Mix until it forms a ball. Be sure to scrape the sides mixing in all crumbs that may be left on the bottom. Dough will be a bit sticky.
Liberally sprinkle a pastry cloth, rolling pin and your hands with cornstarch. Knead dough about 20 times, adding cornstarch to cloth and hands as needed. Dough will be a bit tough.
Roll out dough on a pastry cloth until it is very thin, reapplying cornstarch to rolling pin and top of dough as needed. This part does require some muscle, dough should almost cover an entire standard sized pastry cloth.
Using a knife or pizza cutter cut into desired pasta shapes. Thin strips for spaghetti, thicker for fettuccine or cut into 2x6\" squares for lasagna. (You can also freeze pasta now for later use).
Add pasta to boiling salted water with a few drops of oil. Cook for 5-7 minutes.
MANICOTTI: For 8-10 tubes, make a double batch of this recipe. Roll out and cut into 4x5\" rectangles (combine scraps and roll out again). Put a few tbsps of water into the bowl you used to mix up the egg (so there is a little bit of egg mixed into the water). Roll rectangles into tubes sealing the ends together by putting a little bit of egg water on either end of the dough and pressing together hard, pinching the ends and rolling over excess dough at either end if needed. Drop each tube individually into boiling water, making sure water gets inside the tube as you drop it inches.