Gluten Free and Egg Free Pasta Dough

INGREDIENTS

2/3 cup

brown rice flour Sorghum Flour (I used Superfine Sorghum Flour from Authentic Foods)

1/3 cup

Tapioca Starch (I used Expandex Modified Tapioca Starch)

1/2 tsp

Xanthan Gum (or Guar Gum for corn-free)

1/2 tsp

Fine Sea Salt

1/4 cup

Warm Water

1 tbsp

Olive Oil

1 tbsp

Extra Virgin Olive Oil

1 tbsp

Water