How to Make Gluten-Free Pasta

In a large mixing bowl, combine the gluten-free flour and salt.

Make a well in the center of the flour mixture and add the eggs and olive oil.

Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well.

Once the mixture starts to come together, use your hands to knead the dough until smooth, adding water as needed to achieve the right consistency.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

After resting, divide the dough into four equal pieces.

Roll out each piece of dough using a pasta machine or a rolling pin to your desired thickness.

Cut the rolled-out dough into your preferred pasta shape (e.g., fettuccine, lasagna sheets).

Bring a large pot of salted water to a boil and cook the pasta for 3-5 minutes or until al dente.

Drain the pasta and serve with your favorite sauce.

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