Add eggs, oil and broth to your dry ingredients and mix/knead until it forms a smooth dough*. I recommend using a stand mixer fitted with a dough hook.
Wrap dough in plastic wrap and let rest for 5 minutes at room temperature. It can also be stored in the refrigerator for up to 24 hours before rolling out.
Roll out as desired into pasta, noodles or can be used to make ravioli, manicotti or lasagna just as you would any other fresh pasta dough.
Add fresh pasta to salted/boiling water and cook for about 5** minutes or until tender. Drain and serve immediately with the sauce of you choice or add to soup. Enjoy.
*Because there is no way for each of us to have the exact same size eggs or measure our flours the exact same (unless we are weighing them) - When mixing your pasta dough, if it does not come together into a smooth dough, add more broth (1/2 teaspoon at a time). It's too sticky, add a sprinkle of additional cassava flour.**The actual length of time for cooking will be determined by the thickness of your pasta.