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Gluten Free Egg Pasta

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150 g Corn Flour or masa in North America – yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch

100 g Corn Starch (3/4 cup, 187.5 mL)

100 g Tapioca Flour (225 mL, 9/10 cup or a little over 7 volume ounces)

150 g Potato Starch (250 mL, 1 cup)

100 g glutinous rice flour (200 mL, ¾ cup)

10 g Xanthan powder (1.5 tsp, 7.5 mL)

10 g salt (1 tsp, 5 mL)

6 x extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)

3/8 cup water (95 mL)

50 ml Extra Virgin Olive Oil (1/5 cup)

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