Instructions

1. In a food processor, add the all purpose flour and xanthan gum and pulse several times.
2. Add in egg and egg yolks and pulse until combine. Mixture will be crumbly.
3. Add in water and run food processor until sticky dough forms (about 10 seconds).
4. Remove dough and place onto a floured surface (use the tapioca flour to flour the hard surface).
5. Knead in 2 tbsp tapioca flour or until the dough forms into a ball and is no longer sticky.
6. Allow the dough to rest at room temperature for an hour. Do not skip this step. The dough will be so much easier to work with.
7. Roll the dough out onto a floured surface. If it sticks, simply add more tapioca flour to the top and bottom of the dough (or both sides) as you roll it out. Roll out to 1/8″ thick or until very thin.
8. Cut the dough into desired strips or shapes and place into a heavily salted pot of boiling water.
9. Cook for 4 minutes or until tender. Do not overcook. Fresh pasta takes a lot less time to cook then packaged pastas.
10. Drain and toss with some olive oil. Toss with favorite sauce and serve immediately.