Gluten Free Egg Noodles

1 cup ( 140 g) all purpose gluten free flour blend (I used Better Batter, and highly recommend it here; choose your blend carefully)

½ teaspoon xanthan gum omit if your blend already contains it

5 tablespoons ( 40 g) tapioca starch/flour plus more for sprinkling

2 ( 100 g (weighed out of shell)) eggs at room temperature

4 ( 100 g) egg yolks at room temperature

1 tablespoon ( 14 g) extra virgin olive oil

Directions at glutenfreeonashoestring.com

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