Preparation

• In a large mixing bowl, combine the gluten-free flour and salt. Create a well in the center and add the eggs and olive oil.
• Using a fork, beat the eggs gently while gradually incorporating the flour until the mixture resembles wet sand.
• Dust a clean surface with a little extra gluten-free flour. Transfer the dough onto this surface and knead it gently for about 5 minutes until it comes together. If it's too dry, add a bit of water, one teaspoon at a time.
• Wrap the kneaded dough in plastic wrap or cover it with a cloth. Allow it to rest for at least 30 minutes at room temperature.
• After resting, divide the dough into quarters. Working with one piece at a time, roll it out using a pasta machine or rolling pin to your desired thickness.
• Cut the dough into your preferred pasta shapes (e.g., fettuccine, tagliatelle).
• Bring a pot of salted water to a boil. Add your freshly cut pasta and cook for 3-5 minutes, depending on thickness.
• Drain the pasta in a colander and toss it with your favorite sauce. Enjoy immediately for the best texture.