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Well, what did I start with my comments about measures?

Us olde worlde souls in Europe still persist in measuring  dry stuff by
weight, hence ounces, and wet stuff by volume. There are some dodgy areas
in between like honey and cream cheese. So when someone from this side of
the atlantic mentions pounds and ounces we mean on the scales.
And did you know that it is now against the law in this country for shops
to display food prices in anything but metric? So some shop keepers and
market traders have big signs up saying 1lb = 454 grams and price
everything up per 454g.

Anyway, re the recipe for fresh pasta, here it is in American:
3/4 cup soy flour
3/4 cup rice flour
1 egg - large
pinch salt
1 tbsp olive oil
2 tbsp water - or 3 or 4, however much it takes ...
1 tsp basil - optional

I am finding that I probably have to have the dough wetter than for regular
pasta and this is making it stick to the machine more often - so keep
cleaning it out and dusting with flour (GF of course).

Ann