Instructions

1. Begin by gathering all your ingredients: 2 cups of gluten-free flour, 3 large eggs, 1/2 teaspoon of salt, 1 tablespoon of olive oil, and water as needed. Ensure your workspace is clean and you have all the necessary tools, including a mixing bowl, a fork or whisk, a rolling pin, and a knife or pasta cutter.
2. In a large mixing bowl, combine the 2 cups of gluten-free flour and 1/2 teaspoon of salt. Mix them together well to ensure the salt is evenly distributed throughout the flour.
3. Make a well in the center of the flour mixture. Crack the 3 large eggs into this well, and add 1 tablespoon of olive oil. Using a fork or whisk, gently beat the eggs and oil together, gradually incorporating the flour from the edges of the well.
4. Continue mixing until the dough begins to come together. If the mixture is too dry and crumbly, add a small amount of water, one tablespoon at a time, until the dough holds together but is not sticky.
5. Once the dough has formed, knead it gently on a clean, lightly floured surface for about 2-3 minutes. The dough should be smooth and elastic. If it feels too sticky, sprinkle a little more gluten-free flour as needed.
6. Wrap the dough in plastic wrap or cover it with a clean kitchen towel, and let it rest for about 10 minutes. This resting period allows the dough to relax, making it easier to roll out.
7. After resting, divide the dough into four equal portions. Take one portion and keep the others covered to prevent them from drying out. Flatten the portion slightly with your hands.
8. Using a rolling pin, roll out the dough on a lightly floured surface until it reaches your desired thickness (about 1/8 inch thick is typical for pasta). If the dough sticks, sprinkle a little more gluten-free flour on the surface and the dough.
9. Once rolled out, use a knife or pasta cutter to cut the dough into your desired pasta shape, such as fettuccine, tagliatelle, or lasagna sheets. Dust the cut pasta with a little more gluten-free flour to prevent it from sticking together.
10. Bring a large pot of salted water to a boil. Once boiling, add the freshly cut gluten-free pasta. Cook for about 3-5 minutes or until the pasta is tender but still has a slight bite (al dente). Cooking time may vary depending on the thickness of the pasta.
11. Once cooked, drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Serve immediately with your favorite sauce or toppings.
12. Enjoy your homemade gluten-free pasta, and feel free to experiment with different sauces and ingredients to create your perfect dish!