2 cups (280 g) all purpose gluten free flour, plus more for dusting (I like Better Batter here)
1 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45 g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour)*
1/2 teaspoon kosher salt
2 eggs (100 g, weighed out of shell) + 2 egg yolks (50 g) at room temperature, beaten
1 tablespoon (14 g) extra virgin olive oil
1/3 to 2/3 cup (2 2/3 to 5 1/3 fluid ounces) warm water, plus more as necessary
*For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Bread, scroll to #6 in Resources. I have not yet tested Ultratex 3 in this recipe, but I would recommend trying 15 grams Ultratex 3 in place of Expandex, and adding an additional 30 grams of Better Batter to the recipe. Ultratex 3 is at least 3 times as strong as Expandex.
In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.
With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable.
Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to maintain moisture. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using. I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear. Otherwise, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife.
Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture. Toss with sauce and serve immediately.
This recipe was originally posted on the blog in 2009. Recipe tweaked, photos and video all new, text new.