Homemade Gluten

In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), and fine sea salt. Mix well to evenly distribute the ingredients.

Create a well in the center of the flour mixture. Crack the eggs into the well. Add the water and olive oil to the well with the eggs.

Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.

Once the dough starts to come together, transfer it to a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water, a teaspoon at a time. If it's too sticky, add a sprinkle of gluten-free flour.

Once the dough is well kneaded, shape it into a ball and cover it with plastic wrap. Let it rest at room temperature for about 30 minutes to allow the gluten-free flour to hydrate and the dough to relax.

After resting, divide the dough into 4 portions (about 104 g each) for easier handling. Flatten each portion into a disk with your hands.

Lightly dust a sheet of parchment paper and rolling pin with gluten-free flour. Roll out each portion of dough into a thin rectangular sheet, about 1/16 to 1/8 inch thick.

Use a sharp knife or pizza cutter to cut the rolled-out dough into your desired shape and size of pasta, such as fettuccine, linguine, or lasagna sheets. Repeat the rolling and cutting process with the remaining portions of dough until all the pasta is formed.

To cook the gluten-free pasta, bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 2-3 minutes, or until al dente. Drain the cooked pasta and serve immediately with your favorite sauce or toppings.