This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.
Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
08This dough is tough and, when almost transparent, will still handle well.
09Cut into desired shape.
10For fettuccine and spaghetti, slice very thin strips.
11For a noodle casserole, make slightly wider noodles.
12If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.