Gluten-Free Pasta

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

Place the flour in the work bowl of a food processor, along with the xanthan gum and salt. Pulse for 15 seconds to combine. 

In a small bowl or liquid measuring cup, combine the yolks and whole egg. With the food processor running, add the yolks and egg one at a time, allowing each one to fully incorporate before adding the next. Once thoroughly combined, the mixture will look like wet sand. When the dough is pressed between your thumb and fingers, it’ll clump together briefly and then crumble apart. 

Scrape down the sides of the work bowl. With the food processor running, add 3 tablespoons (43g) of the water. Process until the mixture starts to form large clumps with some loose dry bits remaining, about 20 seconds. If there are more loose bits than large clumps, scrape down the sides and add the remaining 1 tablespoon (14g) water, 1/2 tablespoon at a time, pulsing until the mixture is mostly cohesive. 

Transfer the dough to a (gluten-free) floured surface. Knead by hand for about 30 seconds to incorporate all the loose bits and form a smooth dough. Shape the dough into a disk about 1" thick and wrap it tightly with plastic wrap or your favorite reusable wrap. Let the dough rest for at least 30 minutes at room temperature.  

Line a baking sheet with parchment and sprinkle lightly with flour. 

Divide the dough into four equal pieces (about 90g each). Flour both sides of one piece of dough (keep the others covered) and use a rolling pin to roll it to about 1/16" thick, adding more flour as needed to prevent sticking.  

Use a pizza wheel or sharp knife to cut the dough into long noodles or use a small cookie cutter to cut out shapes. Use a bench knife to gently transfer the pasta to the flour-dusted baking sheet and toss to coat lightly. Coil the noodles into loose mounds (“nests”) and set aside, covered, until you’re ready to boil them. Repeat with the remaining pieces of dough. 

To cook the gluten-free pasta, bring a large pot of heavily salted water to a boil. Working in several batches to avoid overcrowding, add the pasta to the water one mound at a time. Stir the noodles once to ensure they don't stick together, and boil for 2 to 4 minutes for an al dente texture. Drain the pasta and serve immediately with your sauce of choice. 

Gluten-free pasta is best enjoyed when made and eaten on the same day. Extra uncooked pasta can be stored in the freezer for up to 2 weeks and boiled directly from frozen.