Cooking:  When lasagna is assembled, 30 – 35 minutes in the oven (or time it takes to cook lasagna).
If cooking fettuccine, 3 – 4 minutes in boiling water (until it floats to the surface).

Serves:  4 – 6 people

Ingredients:

• 1/2 cup potato starch
• 1/2 cup brown rice flour
• 1/2 cup corn flour (see notes below re flour alternatives)
• 1 Tbsp Xanthan gum
• 4 eggs
• 1 Tbsp olive oil

Directions:

• Mix dry ingredients together before adding in the eggs and the olive oil.
• Kneed to a sticky but smooth consistency.  Depending on the consistency add a little more flour or olive oil if required.
• Cover your hands in flour & the bench top to prevent sticking.
• Work the dough into balls, a little bigger than the size of a golf ball.
• Roll each ball into a sausage shape and start to roll out flat.
• If you have a pasta machine, start feeding through the machine on number 1 (largest setting), keep rolling through to the thinnest setting, right through to setting 8 and the desired thickness of your lasagna sheets that are now ready to use!
• If you don’t have a machine, roll it out to desired thinness with your rolling pin and cut into lasagne sheets or fettuccine, (takes a little longer without the machine).
• If making fettuccine, feed the sheets through the cutting setting on your machine or cut into strips yourself.
• To cook the fettuccine, add to boiling, salted water for about 3 – 4 minutes or until it ‘rises’ in the water.  Strain off the water & enjoy!

Notes;