Mix together the
Gluten-Free All-Purpose Flour (3/4 cup)
Tapioca Starch (3 Tbsp)
Ground Flaxseed (1 tsp)
Psyllium Powder (1 tsp)
Free Range Egg (2)
and bring the mixture together into a dough. I do this with a knife, to begin with, and then use my hands.
Knead the dough in the bowl until it is smooth.
Divide the dough in half and place one piece on a floured work surface. Press until flat and then feed through the pasta machine 10 times on the widest setting, folding it neatly between each pass.
Once the pasta is coming through in a sheet reduce the setting by one notch and pass through again until you reach the last but one setting at which point you can feed the sheet through the desired cutter.
If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips.
Place the cut pasta in a pile of tapioca starch and coat well to prevent sticking.
Store in an airtight container in the fridge until ready to use.
Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approximately 3 minutes or until cooked to your desired consistency.