This pasta needs to be cooked while fresh because if it dries outit gets brittle and shatters. It will roll well with a simple rolling pin,but knead well first. You could make it into noodles using a pastamachine or by hand.
160g Gluten-Free fine white rice flour, plus extra for dusting
Place the rice flour, custard powder, cornflour, salt and xanthan gum into a food-processor. Pulse for a few seconds to incorporate well. Add the oil, eggs and yolks along with 3 tablespoons of cold water, and pulse until you have nice firm dough.
Remove from the processor and knead on a lightly dusted surface to bring the dough together. Cover with cling film and chill for 10 minutes.
Knead again for about 30 seconds, then roll out on a dusted work surface until the dough is nice and thin. Cut and shape it as desired.
Cook straight away in plenty of boiling salted water for 3-4 minutes. Strain this pasta well once cooked and rinse with a little boiling water. This removes any excess starch or rolling-out flour. If you don't, it can leave a gummy mouthfeel when eaten. It can be dried for storage, but it is prone to shattering.
For me, custard powder does the job perfectly, but if you don't want to use custard powder to co/our the pasta, replace it with cornflour and add natural ground annatto or beta carotene.