Step 1

In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined.

Step 2

If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.

Step 3

With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor.

Step 4

In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable.

Step 5

Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to maintain moisture.

Step 6

Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick.

Step 7

Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using.

Step 8

I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear. Otherwise, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible.

Step 9

Cut into shapes using the pasta machine or a sharp knife.

Step 10

Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture.

Step 11

Toss with sauce and serve immediately.