PREPARATION

In a medium bowl, combine flours, salt, and xanthan gum. Beat the eggs lightly and add the oil. Pour the egg-oil liquid into the flour mixture and stir. This will feel much like pastry dough. Work the dough into a firm ball. Knead for 1 or two minutes.

Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible.

This dough is tough and, when almost transparent, will still handle well. Cut into desired shape or strips.
I have grated the dough as canned apples → or soup shavings →.

To 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.

In another pan boil the butter. When pasta is cooked, combine it with curd and pour over boiled butter. Mix well and taste with little salt.

In een andere pan kook de boter. Als pasta gaar is, combineer ze met kwark en giet over met gekookte boter. Meng goed en breng op smaak met wat zout.

* Replace the flours with gluten-free flour and continue as described in the recipe.