Homemade Gluten Free Pasta

In the bowl of a food processor fitted with the steel blade, place the flour, xanthan gum, Expandex (or tapioca starch), salt, olive oil, eggs and egg yolks, and pulse until combined.

Add 1/3 cup water to the mixture in the food processor, and process until the dough is moistened.

Turn on the food processor on low speed, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor.

In a large mixing bowl, place the flour, xanthan gum, Expandex (or tapioca starch), and salt. Whisk to combine well.

Create a well in the center of the dry ingredients, and add the oil, eggs and egg yolks. Mix to combine.

Add 1/3 cup water to the mixture, and mix until fully moistened.

Add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable but stop before the dough becomes very sticky.

Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to prevent the remaining pieces from losing moisture.

With clean hands, knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick.

Trim the edges or the rectangle with a pastry wheel or sharp knife.

Dust the rolled-out dough lightly with flour, and feed each piece through a pasta machine, if using. I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear.

If you're not using a pasta machine, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Dust the pasta lightly with more flour as necessary to keep it from sticking to the surface and to the rolling pin.

Cut into shapes using the pasta machine or a sharp knife.

Allow the fresh pasta to sit out to dry, briefly, while you boil water to cook it. If you've cut your pasta into long noodles, twist it gently into nests to dry so that the noodles are less fragile during cooking.

Bring a large pot of salted water to a rolling boil.

Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture.

Toss with sauce and serve immediately.