Homemade Gluten-Free Pasta by Sabine Venier

In a large mixing bowl, combine the gluten-free flour, xanthan gum, and fine sea salt.

Create a well in the center of the flour mixture and add eggs, water, and olive oil.

Gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.

Transfer to a clean, lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Shape into a ball, cover with plastic wrap, and let rest at room temperature for 30 minutes.

Process the dough into whatever shape you would like (a pasta roller is recommended). Let the pasta dry if you would like it to hold its shape more strongly.

Cook in boiling salted water for 2-3 minutes until al dente.

Drain and serve immediately.