Gluten-free almost for free

If you have read "Modernist Cuisine", you can find plenty of recipes that involve the use of xantham gum and other very interesting products that cost a lot of money.
What I like about pasta, apart from the taste of course, it's that it is cheap. Why would I make a dish that cost me 20 times more when I can find a cheaper solution on the shelves of a normal shop? After all, as they teach in that big book, it's about chemistry.
Let's remember that pasta, as well as pizza (the first version, fried in pork fat on the street corners) was peasants' food. They would have not spent half of their month income to give food to their gluten-intolerant friend. Yet they would have found a solution to feed him or her that would guarantee them to do it again the day after because they could afford it.

My solution is once again starch. This time I mixed potato and corn starch with boiling water and buckwheat flour. I worked the dough very quickly and made a sheet with the rolling pin. Unlike the first time for tortellini, when I found out that a cold dough would be better to work. Of course, the result is different from what I consider as Quality pasta. I've been taught to make the pasta sheet as thin as possible. But compromise sometimes is not a bad concept. In Bologna they say "rather than nothing, it's better rather".

Yield: 4-6 people

Dough

• 300gr buckwheat flour
• 150gr potato starch
• 150gr corn starch
• oil
• boiling water

Stuffing

•  350gr ricotta
• 150gr Gorgonzola
• salt
• pepper 

The stuffing is quite easy to make: mix ricotta and gorgonzola with a fork and some salt and pepper to taste.

Forget about a thin sheet of pasta and put little stuffing on each 6cm wide square.

Close quickly as long as the dough is warm. It will soon become a piece of frail wood.

Boil in salted water and toss in a frying pan with cream.
Grate some Parmigiano or Grana on top and add some walnuts.