Place the dry ingredients into a large bowl and whisk well to combine
Add the eggs and bring the mixture together into a dough. I do this with a knife to begin with and then use my hands
Knead the dough in the bowl until it is smooth
Divide the dough in half and place one piece on a floured work surface. Press until flat and then feed through the pasta machine 10 times on the widest setting, folding it neatly between each pass
Once the pasta is coming through in a sheet reduce the setting by one notch and pass through again until you reach the last but one setting at which point you can feed the sheet through the desired cutter
You are likely to need extra tapioca flour to lightly cover the dough before passing it through the machine each time
If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips
Place the cut pasta in a pile of tapioca starch and coat well to prevent sticking
Store in an airtight container in the fridge until ready to use
Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.