Ingredients for 4 people
250 g of gluten-free flour blend for bread and pasta, 2 whole eggs, 1 tablespoon of extra virgin olive oil, a pinch of salt, lukewarm water as needed.
Method
Knead flour, eggs, oil and salt until you get a smooth mixture, adding lukewarm water one tablespoon at a time. Unlike traditional dough, gluten-free dough is more delicate and should be worked gently.
Rolling it out
Roll the dough between two sheets of baking paper to keep it from sticking, using a rolling pin or pasta machine, to the desired thickness.
Cooking
Cook in plenty of salted water for 3-4 minutes: gluten-free pasta cooks faster than traditional pasta, so check it often.
Tips to get it right
Letting the dough rest wrapped in plastic wrap for at least 30 minutes before rolling makes it easier to work with. A teaspoon of xanthan gum can further improve elasticity.