Ingredients

• 200 g THRIVE Gluten Free Flour
• 3 Eggs

Directions

1. Go to your favorite music app and begin playing some Italian folk music. Seriously. It makes the whole experience more fun!
2. Using a kitchen scale, measure out the flour and pour into a wide, shallow bowl (or a high-edged plate).
3. Crack the eggs into the flour and use a soup spoon to begin mixing the flour and eggs together. (I used 3 eggs; if 3 makes your dough too wet, simply add in more gluten free flour a tablespoon at a time.)
4. When the mixture gets too dry to use the spoon, dump the flour mixture onto a clean board or counter and begin to use your hands to knead and mix the dough.
5. Knead the dough for just a few minutes until it's fairly smooth. Wrap it in plastic and let it rest for a few minutes. Working with one quarter of the dough at a time, flatten the dough into a rough rectangle as best you can.
6. Run the dough rectangle carefully through your pasta machine on the highest number. Repeat this process until the pasta sheet is thin enough to run through your desired cut pasta roller (fettuccine, spaghetti, etc.) OR cut to desired shape and use for lasagna. NOTE: You may need to sprinkle and gently rub in a little more gluten free flour to keep the pasta from sticking on the rollers/cutters. Additionally, you may need to cut a long pasta sheet in half to make it easier to work with.
7. Add pasta to a large pot of boiling water (I like to add a little olive oil and a lot of salt to my water) and allow to cook for 2-3 minutes. Fresh pasta cooks fast! Drain the pasta and enjoy!