To make the gluten free pasta dough:
In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.
If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point.
If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
Because this is a gluten free pasta dough, there’s no gluten to stretch and “activate”, but kneading ensures a smooth dough with no flour clumps.
To roll out the gluten free pasta dough:
Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won’t use immediately in cling film so that they don’t dry out.
Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)
Different pasta machines can have different widest settings, so that the “widest” setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
To cut and shape the gluten free pasta:
Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
Toss the cut pasta in some more flour and shape it into a nest.
To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
The next day, check the pasta for dryness – if it still feels damp, leave it for an extra few hours or a day.
To store the gluten free pasta:
For the first few days after making it, keep the dried gluten free pasta in an opened container.
The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
To cook the gluten free pasta:
To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.
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