fast – cooking light pasta

Whisk together or mix in the back of a pasta machine:
          1 1/3 c. tapioca flour
          2/3 c. Summers Sprouted Spelt Flour 
          2 Tbsp. quinoa flour       2 Tbsp. potato flour 
 Beat together and drizzle into machine or stir into flour:
          2 lg. eggs        2 Tbsp. cold water 
          2 Tbsp. olive or grapeseed oil          
 Dough should be slightly dry and crumbly.
 In a pasta machine, switch to exuding mode. Cook or dry.
 To cook, put the pasta in boiling hot water and cook for ONE minute
          for al dente and TWO minutes for a softer pasta.

 For hand-made pasta, knead the flour mix for a few minutes, then shape
          into a block, cover with a damp cloth or paper towel and let it stand
          for 5-10 minutes. Slice off a 1/4 slab and roll out on lightly floured
          board until it is the thickness you want. Cut with a shape knife and
          lift off board to hang and dry or to cook fresh.