2 eggs
1/4 cup water (2 fl oz)
1 tablespoon olive oil
1/2 cup brown rice flour (2 3/4 oz)
1/2 cup tapioca flour
1/4 cup potato starch (1 1/2 oz)
1/2 cup cornstarch (maize cornflour)
4 teaspoons xanthan gum
1 teaspoon gelatin
1/2 teaspoon salt

Directions:

Combine eggs, water and oil using a food processor. Blend thoroughly. Add all remaining ingredients and blend until the mixture forms a ball. Break the dough up into two pieces and blend again until it forms one ball again. Transfer the dough to a pastry board that has been lightly dusted with a fine rice flour or other GF flour. Flatten the dough a little, using your rolling pin. Then use two sheets of a quality baking paper to roll the dough between until the pasta is very thin. You can use a pasta roller. If the dough is not heavy enough- add in some extra tapioca flour. Cut pasta into desired shapes. Cook pasta in boiling slated water until al dente. The time to cook will depend on the thickness of the pasta.