Gluten-Free Pasta Dough

Place the flour & xanthan gum in a mixing bowl and make a well in the center. Pour the eggs into the center of the well, then add the olive oil and salt. Mix the dough with your hands until well combined.

Add water bit by bit as needed while kneading the dough with the palm of your hand. Knead the dough until you have a smooth ball of pasta. Wrap the dough in cling wrap and let it rest for 10 minutes.

Get a rolling pin ready and dust your counter surface lightly with some flour. Place the ball of dough onto the floured surface and press down to flatten the ball. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). Turn the dough over occasionally to ensure it stays lightly floured. Cut your pasta dough sheet into wide strips half the size of your pasta machine’s width.

Bring a medium pot half full of water to a boil and add a little olive oil blend.

Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).

Change the setting to one size smaller and feed each sheet through again (#4).

Change your roller to the final setting of your choice (not too thick and not too thin), then do a last feed of each sheet (#2).

Cut your dough lengths by hand into 5cm wide ribbons.

Place your pappardelle pasta into the rapidly boiling water. Use a spoon to stir them a little so they do not clump together. Boil for about 3–4 minutes, then remove the pasta from the water and place directly into your pan with your favorite sauce.

Place your pan onto medium heat, season your pasta with salt and pepper to taste, then mix the pasta through the sauce. If the sauce is too thick, add a little of your pasta water to your dish. Cook through, then serve.

Garnish with grated Parmesan cheese and some torn basil leaves.