Fresh Pasta

Ingredients:

200g gluten free flour, plus extra for kneading + dusting

1 tsp xanthan gum

3 medium eggs

Method:

1. In a bowl, mix together the gluten free flour and Xanthan gum until they are evenly distributed. 

2. Make a well in the middle of the flour mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour 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, 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.

3. 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.

4. Next steps are though the pasta machine and 4 mins in boiling water.