This recipe makes 6-8 servings.


  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 3 tbsp potato starch
  • 3/4 tsp salt
  • 4 1/2 tsp Xanthan gum
  • 3 large eggs (or 5 egg whites)
  • 1 1/2 tbsp vegetable oil


  1. Mix all types of flours, salt and Xanthan gum in a large bowl.
  2. In a separate bowl, beat the eggs and put in the oil.
  3. Then, pour the mixture into the flour and mix. Form into firm ball dough and knead for 2 minutes.
  4. Then, flour surfaces with potato starch (rice flour turns noodles gray) and roll the dough out until it becomes very thin and almost transparent. Cut into desired shape.
  5. Slice into very thin strips if you are making fettuccine and spaghetti and a slightly wider for noodle casserole. For lasagna, cut into 11/2 x 4-inch rectangles.
  6. Cook the pasta in salted boiling water with 1 tbsp of oil added for about 10 to 12 minutes .Test for doneness.
  7. Drain and rinse well.