Curious (and somewhat disgusted): why corn starch in pasta?

I found a gluten free homemade noodle recipe with just 1 cup each cornstarch and potato starch egg oil water salt and I threw in a pinch of baking powder I thought yucky but I tried it and it rolls out so nice you use some potato starch to roll it out on and I used a pizza cutter to cut the noodles, and the next day they were not stuck together like real homemade ones are and they were a lot texture wise of the noodles in campbells chicken and noodles ...I loved them and still use them

Thanks everyone! In general I do adhere to Sam's guidance to avoid those substitutes unless specifically needed. Unfortunately, when hubby does the shopping I often find some odd variations in our fridge and pantry! I guess that is a survivable trade off for having a mate who pitches in so much!

Anyway, thanks- I learned a lot from everyone's answers.

I agree with Sam that the corn starch is simply a dusting to keep the strands from sticking together in the package. I see no reason to be "disgusted" by the corn starch, though it's true that you didn't like product as prepared.

Proper pasta, that is pasta made from wheat and not corn or rice, is routinely made all over southern Italy. The ingredients are semolina flour, maybe some barley or farro flour and water. Eggs are not on the ingredient list and I am pretty sure that no salt is added to the noodle dough. The salt goes in the cooking water, which should have the salinity of sea water. This produces a pasta that grabs the sauce perfectly.

Like Sam, I think the corn starch was added to keep the pasta from sticking together. Next time you get pasta, have a look at the dried pastas--a good quality of dried pasta will almost always be better than fresh pasta in a grocery store. And read the ingredients label--anything with more than flour, water, and possibly eggs should stay on the grocer's shelf. And while you are looking at the pasta box, if you see that the pasta is extruded from old dyes, that will be your better choice. Those old, heavily-used dyes are nicked and worn, and give the pasta more texture, which helps the pasta hold the sauce better.

Not exactly. Pastas are commonly made without eggs. Corn and rice flours are common in gluten-free pastas. They are notoriously difficult to cook and hold because the rice flour component is so volatile. When it's done, it done. It can't successfully be held, sauced or not, for long, or the rice flour breaks down completely and it's like trying to hold a few pounds of corn starch.

Humm..I think the corn starch was used as a dusting agent to keep the 'fresh' pasta intact and separated; and not the mix or as a sub for eggs. Next time..unless you're vegan, don't purchase substitutes for stuff.