Homemade Pasta - Gluten Free

Step 1: In a stand mixer combine the flour and xanthan gum on a medium speed, then slowly add in 2 eggs and drizzle in the oil a little at a time, until the dough turns to a dry sandy stage. If it doesn't seem to come together and look like dough, slowly add another egg and a little oil (depending on how it works for you, you may need up to 4 eggs).

Step 2: Once the dough combines and "cleans the bowl" it is ready.

Step 3: Cut dough into two pieces. Cover, and let it rest up to 10 minutes.

Step 4: Using a rolling pin, roll out the dough. Roll dough out onto counter as thin as you can get it, then slice into desired pasta shape (usually a thin fettucini/spaghetti or lasagna sheets).

Step 5: Allow cut pasta to dry out, up to 10 minutes then it's ready to boil, or place in the fridge, covered until ready to cook (up to a couple of days).

Step 6: When ready to cook, bring salted water to a boil. Add pasta, and let boil about 10-15 minutes, or until done to your liking (mine takes about 15 minutes).