Ingredients:

• 1 2/3 cups (200g) gluten-free flour, plus extra for kneading and dusting (Note 1)
• 1 tsp xanthan gum
• 3 medium eggs (Note 2)

Instructions:

1. Make the Dough:

• In a bowl, combine the gluten-free flour and xanthan gum, mixing well.
• Create a well in the center of the flour mixture, then crack the eggs into it. Lightly scramble the eggs and start mixing them into the flour and xanthan gum mixture. Continue until the dough starts coming together and is slightly sticky.
• If the dough is too dry or crumbly (due to a different gluten-free flour blend), add an additional egg. If the dough is too wet or soft, sprinkle in more flour.
• Transfer the dough to a floured surface and knead for 2-3 minutes, until smooth. Since there’s no gluten to activate, kneading ensures a smooth dough without flour clumps.

2. Roll Out the Dough:

• Divide the dough into four equal portions. Wrap the unused portions in plastic wrap to prevent drying.
• Flatten one piece of dough and dust both sides generously with flour. Pass it through the pasta machine, starting with the widest setting. Keep it at this setting for a few minutes.
• Fold the pasta sheet like a letter (into thirds) and dust with flour. Rotate the sheet 90 degrees and pass it through the machine again. Repeat this folding and rolling process until the pasta sheet becomes smooth and velvety.
• Continue reducing the pasta machine’s settings until the sheet is about 1mm thick (this can take several settings depending on your machine).

3. Cut the Pasta:

• Use a knife or your pasta machine's cutting setting to slice the pasta into 1/3-inch (1 cm) wide tagliatelle strips.
• Toss the cut pasta with extra flour and shape it into nests.

4. Dry the Pasta:

• Place the pasta on a cooling rack or drying rack near a heat source (radiator or fireplace in winter, kitchen counter in summer) to dry. Allow it to dry at least overnight.
• Check the pasta the next day; if it’s still damp, leave it for a few more hours or another day.

5. Store the Pasta:

• For the first few days, store the dried pasta in an open container to allow any remaining moisture to escape. After that, you can keep it in a closed container in a dry place for up to 2-3 weeks.

6. Cooking the Pasta:

• To cook fresh pasta, boil it in salted water for 4-8 minutes, depending on your desired doneness.
• To cook dried pasta, boil it in salted water for 6-10 minutes.

Notes:

•  The gluten-free flour blend I use is the Lidl "Just Free" brand (UK), which includes rice, potato, and maize flour, common in most gluten-free blends.
• The size and moisture content of your eggs will affect the dough’s texture. If the first pass through the pasta machine creates a sticky, uneven sheet, add a bit more flour and repeat the folding and dusting process until smooth.

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