Flours without gluten need to be “worked” a bit more than wheat dough to get the starches in it to get sticky and stretchy.  So rolling, folding, and rolling again just using a rolling pin can be a big hassle, and your end product may still have alot of holes and tears.  Multiple runs through a pasta maker solves this problem, plus on the final roll, you have a convenient holder when you need to put things between the layers.