Ingredients:

  • 2 cups (280g) high-quality 1-to-1 gluten-free flour blend (with xanthan gum)
  • 1/4 cup (30g) tapioca starch
  • 3 large whole eggs, room temperature
  • 2 large egg yolks
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 2 tbsp warm water (as needed)
  • 1/4 cup rice flour (for dusting)

Instructions:

  1. On a clean work surface, whisk together the gluten-free flour blend, tapioca starch, and salt. Shape into a wide mound and create a deep 'volcano' well in the center with thick walls.
  2. Pour the whole eggs, egg yolks, and olive oil into the center of the well.
  3. Using a fork, gently whisk the eggs in the center, gradually pulling small amounts of flour from the inner walls into the liquid. Continue until a thick paste forms.
  4. Use a bench scraper or your hands to fold the remaining flour into the center until a shaggy dough forms. Add warm water 1 tablespoon at a time only if the dough is too dry to incorporate.
  5. Knead the dough for 5–8 minutes on the work surface until it becomes smooth and supple.
  6. Wrap the dough tightly and allow it to rest at room temperature for 30 minutes. This ensures the gluten-free flours are fully hydrated.
  7. Dust the surface with rice flour and roll the dough out using a rolling pin or pasta machine to desired thickness.
  8. Cut into strands or shapes. Bring a large pot of salted water to a rolling boil and cook the pasta for 2-3 minutes until al dente.