Step 1

Bring a pot of water to a boil, and a glass or metal bowl that sits nicely on top.

Step 2

To the bowl add 160 grams of cassava flour, oil, salt and your 1 3/4 cups water. Stir continuously and cook for 2-3 minutes, until batter thickens slightly. Remove the bowl from the heat.

Step 3

Next add your tapioca flour to the bowl and stir to incorporate. You should end up with a thick paste, and this is where you want to start adding your cassava flour in parts. Add as needed (from the remaining 125 grams) until you get a dough that pulls away from the side of the bowl but is still a little tacky, not as dry as pasta dough would be.

Step 4

Transfer your dough into a cookie press and add more water to the pot with a touch of oil and pinch of salt and bring to a boil once again.

Step 5

Squeeze long strands of dough directly into the boiling water. Do not stir, first let cook for about a minute before gently separating with a spatula. Let cook for 2-3 minutes total, until the noodles float.

Step 6

Use a colander to remove the noodles and transfer into a small bowl with cool water. Once all the noodles are ready, rinse with cool water, toss with a touch of oil to keep separate and enjoy.