- 3 cups gluten-free flour (I use Bob’s 1:1)
- 1 tsp salt
- 3 eggs plus 2 yolks
- 2 tbsp extra virgin olive oil
- 1/4 cup water
- Cornmeal, for dusting
Combine the flour and salt in a large mixing bowl. Create a well in the center of the bowl and add 3 whole eggs, 2 yolks and 1 tbsp olive oil to the well and beat with a fork. Gradually drag in the flour from the outside in a circular motion and combine with your hand. As you are mixing, add the water gradually and as needed. Continue to combine until all flour forms into a ball. Knead and fold the dough until elastic and smooth. Rub 1 tbsp of olive oil on the surface and wrap the dough in plastic wrap. Let rest for about 30 minutes.
Divide the dough into four portions, and cover the sections you are currently not using. Form the dough into a rectangle and roll out with a rolling pin until it is of desired thickness (the pasta will not expand much so whatever thickness you see pre-cooking will be the final size), using cornmeal to dust as needed. Cut the rectangle into fettuccine sized pieces, or as small as you like (we cut into roughly 1×3 in. rectangles).
Cook pasta in boiling water for 4 – 5 minutes. Drain and serve with desired sauce. Below is a view of the carbonara style dish we made.