Glutenfree Pappardelle

Glutenfree doesn’t mean you have to give up on Pasta.

Ingredients:
2 cups all purpose gluten free flour (Bob’s Red Mill)
1 tsp xanthan gum
6 tbsp tapioca starch
½ tsp salt
2 eggs + 2 egg yolks
½ cup warm water
1 tbsp extra virgin olive oil

Serving: 2
Method:
In a food processor mix flour, xanthan gam, tapioca starch, salt, olive oil, eggs and egg yolks. Mix until combined, add water slowly and process until moistened and dough clumps up. If the dough feels too dry and stiff, add a little more water until pliable. If not using a food processor whisk ingredients together in a bowl by hand.

Transfer the dough to a floured surface (kitchen counter or wax paper) and divide into 3 parts. When using one part wrap other two parts into plastic wrap to keep the dough moistened. Knead the dough until smooth and roll each piece as thin and evenly as possible (1/16-inch). Cut into shapes using either a pasta machine or a sharp knife.

Bring a large pot of salted water to a boil and place the fresh pasta in the water and cook for about 2 minutes. Toss in sauce and a little bit of olive oil. Sprinkle with some delicious caviar. I used sustainably farm raised caviar from California by ROE (affiliate link).