This recipe was modified by my husband, he found the original online and I am not sure where.
Combine flours and xanthan gum.
Beat eggs lightly, add oil.
Pour wet mix into dry mix and stir. It should feel like pastry dough. If it's too dry, add another egg - NOT WATER!
Work dough into a ball, knead for a couple of minutes, then let stand for an hour.
Put extra potato starch on your work surface, and roll out your dough as thin as you can.
Cut however you want it. We use a big chef's knife for thin cuts like linguine, or a pizza wheel for thick cuts like lasagna noodles. Whatever size you cut it to is the size it will be when it is done - it doesn't expand when it is cooked.
To cook: Boil water with 1 tablespoon of oil and a pinch of salt. Boil for 10-12 minutes. Test for doneness. Drain and rinse.
These noodles keep very well. We have frozen and reheated them and they hold up, and I've also left them in a tupperware with sauce in the fridge for a few days with excellent results.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 186.1mg||57 %|
|Sodium 162.5mg||6 %|
|Potassium 60.1mg||2 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 47.2g|
|Protein 5.6g||8 %|
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Calories per serving: 301
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