Stir quinoa flour, arrow root, and salt. (Note: you can make your own quinoa flour. Just grind quinoa in a clean coffee grinder or a blender.).

Add the egg and oil.

Knead until the dough no longer falls apart. This will take at least 7 minutes.

Cut the dough in half.

Roll out one half until desired thickness is achieved. I aim for the thickness of a piece of cardboard. Then just take a long sharp chef's knife and cut into long strips whatever width you like - I choose to make mine about a quarter of an inch thick. You can roll or cut this pasta into any shape you want - such as lasagna noodles - it's up to you!

Let the cut pasta air dry for 10 minutes.

Then boil (or save in the fridge for up to a couple days).

Note: Fresh pasta takes less time to cook than dry store bought pasta.