Updated Gluten Free Pasta Dough recipe

1 cup quinoa flour
1 cup tapioca flour
1 1/2 teaspoon xantham gum
extra gf flour of your choice for dusting (although nothing too smelly - I use Silvanna's GF flour mix)
3 large eggs, beaten
1/2 teaspoon water

Throw the dry ingredients in a food processor (using pie dough blade, the plastic one) and pulse until well mixed. Add eggs, and pulse for about 30 seconds.  If the dough is crumbly, add the water (I *always* end up adding the water).  It should then form a great big dough ball that kind of travels along the inside of your food processor.  If it's sticking to the sides or the blade, add a teaspoon or so of your dusting flour. (I've *never* done this).

Cut your dough into roughly four equal pieces.  Roll out the first piece on a clean, dry surface floured with your GF flour. A countertop is best, you want something attached to the ground to give you leverage.  Flour lightly!  You don't need to add extra dryness but you don't want it stick either.  Roll the piece out about double the width of your pasta roller and about 1/4 inch thick. Cut the pasta in half so that each piece is roughly the width of your roller (err on the side of smaller - you can always make it wider, narrower can only be done with another cut).  I use a pizza cutter to get the line as straight as possible, even if it's really long.

Run the sheet through the roller at the widest part.  Set the roller one size smaller and run the sheet through again until level 5.  Don't bother trying level six, your pasta sheet will just shred.  If the sheet isn't quite rectangular, you can always fold over the pasta and start over at the widest margin.  I usually do at least two full passes through each size, sometimes three.  Screw ups are easily fixed by just starting over - rolling out, etc.  The nice thing about gluten free pasta is that no matter how much you roll out the pasta, you're not going to develop gluten.

Once you have a nice sheet, place it on a clean dish towel and cover it with plastic wrap to keep it from drying out and repeat with the rest of the dough.