Gluten Free flour is usually found as a mix of rice and tapioca flours. I’ve bought different versions at a local health food store. And there are products on the market now being sold in standard supermarkets, such as Tom Sawyer All Purpose Gluten Free Flour, though I don’t know if it is sold outside the US.
1 Cup Gluten Free Flour
1/4 cup buckwheat flour
1 tablespoon oil
Water as needed
Mix the flours together. In a separate bowl, whisk the egg and oil together, and add to the flour, mixing well. Add water as needed — you basically need to add enough water so the pasta can be rolled out. If it is too dry, it will crack, and if too wet, it’s too sticky to use. If it’s too dry, add more water. If it is too wet, add more flour.
Roll out the dough on a flour covered surface until it is about 1/8th an inch thick, using flour as needed. Cut into long strips, or into the shape pasta you prefer. If you have a pasta machine, roll and cut into the desired shape.
If you are going to cook this right away, know that the cooking time of the pasta is about 2 minutes.
If you are going to store this for later use, refrigerate the shaped pasta in a ziplock or plastic bag.