When you ask someone with a Gluten allergy what they miss the most, they inevitably say "bread, and pasta!"  Well here is a fresh egg pasta that is gluten free, and tasty.  I recommend the use of a pasta roller because it makes things so much easier, but a rolling pin will work as well.   

Preparation

Place the flour, Xantham Gum and salt in the bowl of your stand mixer with the bread hook attachment. Mix for about 1 minute on low to combine. Add the eggs and olive oil and start the mixer slowly, then when incorporated turn up to medium speed and allow to knead for 2-3 minutes. 

Wrap with plastic and allow to rest at room temperature while you prepare the pasta roller attchment. 

Divide the ball of dough into four even servings, and dust with Tapioca flour.  Roll fairly thin with a rolling pin.  Starting on the widest setting feed the pasta through the roller, repeat at least twice; if the dough is getting sticky dust it with the Tapioca flour.  Roll the dough out to at least the third setting on the pasta roller.  If you want a more delicate shape like Fettucine you can roll it to the fourth setting.

To cook, cut the pasta into whatever size strips you would like and cook in boiling salted water for 6-8 minutes or until al dente.

Serve with one of the two sauces offered on our site or your favorite pasta sauce.