Homemade Gluten-Free Pasta

¾ cup/90 g arrowroot starch (can substitute cornstarch, which is what I did because I had it on hand)

½ cup/60 g tapioca flour

½ cup/80 g sweet rice flour

¼ cup/49 g millet flour

3 tablespoons whey protein, or ¾ cup (53 g) non-fat dry milk powder (I used Organic Valley milk powder because whey protein is quite expensive)

1 tablespoon guar gum

1 teaspoon xanthan gum

½ teaspoon fine salt

3 large eggs

3 to 4 tablespoons (44 to 60 mL) water

Directions at heartbeetkitchen.com

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