Home made Gluten Free pasta

I have always meant to make my own pasta. There is something very satisfying about making things from scratch I find. 
I found the following recipe on: http://glutenfreegirl.com/gluten-free-fresh-pasta/ and decided to try it out tonight. Now in the recipe it is emphasised that the egg are extra large. I thought that size 8 eggs would be big enough but I think it might not have been. The pasta ended up quite dry after cooking and easily breakable, not the smooth roll around the fork type of pasta but the taste was nice and my son and I ate them without complaints. It says a lot that he ate it without complaints :)
Here is the recipe:


Ingredients:
85g of chickpea flour
85g of millet flour (I used sorghum)
85g of potato flour (I use rice flour)
Pinch of nutmeg (I didn't have any fresh one so I decided not to use it)
1 teaspoon of psyllium husk
1 teaspoon of kosher salt
1 extra large egg
3 extra large egg yolks
1 to 2 tablespoons of oil
1 to 2 tablespoons of water

Making the dough in the food processor. I chose this one due to lack of time

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine and aerate the flours.

Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that look like dry cheese curds, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface.

Making the dough by hand.

Combine the flours, psyllium powder, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.

Pile the flours into a small mound on a clean, dry surface and make a well in the center.

Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry — flour flaking off the ball of dough — add the remaining olive oil, then water. If the dough feels too wet — if it squelches when it touches the board — add another tablespoon of flour.

Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.

Once you have your ball of dough, whether you made it with the food processor or by hand, wrap up the dough in plastic wrap. Let it sit for 30 minutes at room temperature.

Spread a little flour on your favorite work surface. (Any of the three flours will do.) Cut the ball of pasta dough into four equal pieces. Working gently, roll out the dough, backwards and forwards, side to side, until it is as thin as it will go. (See video above.)

Using a sharp knife, cut the pasta into noodles of your desired thickness. Move the noodles onto a plate and cover them with a damp cloth as you finish the other noodles.

You may now cook your pasta. Fill a large pan with water and enough salt to make it taste like the ocean. When the water is boiling, gently nudge your noodles into the water and cook until they are soft but still have a bit of a bite, about 2 to 3 minutes. (Don’t overcrowd the pan. You might have to cook this in 2 batches.) Drain immediately, reserving a bit of the cooking water for any sauce you might be making. Toss the noodles with a bit of oil to coat.