In a small bowl, blend together all purpose flour, xanthan gum and salt; set aside.
Blend the eggs, water, and oil together until smooth. Add flour blend and mix until dough forms a sticky ball. Place dough on a lightly floured surface using gluten free flour. The dough will be sticky, so add the flour to your hands until the dough feels soft.
Divide the ball of dough into four equal portions. Work with one portion at a time; cover remaining dough to prevent drying out. Use hands to flatten one small ball into a 3 in. disc and cover entirely with plastic wrap. Roll dough out to a very thin 8-10 in. diameter circle. *
Remove plastic wrap and cut noodles as desired, using a sharp knife or pizza cutter. Fresh noodles can be used immediately**. To dry noodles, drape strips over a pasta drying rack or spread out on a flat surface. Carefully place dried noodles in a bag and freeze for future use.
Yields: 12 ounces fresh pasta
*For thinner noodles, use a hand crank pasta maker.
** Fresh pasta cooks very quickly, approximately 3-5 minutes.
1. Bring 4-5 quarts of water to a boil.
2. Add 1 Tbsp. salt and noodles.
3. Test noodles every 30-60 seconds
4. Drain and serve
1/6 of recipe (2 oz.)
Nutrient Single Serving
Protein (g) 3.08
Carbohydrates (g) 24.98
Fat (g) 3.94
Saturated Fat (g) 0.68
Cholesterol (mg) 70.83
Sodium (mg) 140.17
Dietary Fiber (g) 1.78
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