Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 6 ingredients for grocery delivery
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.
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.
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.
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.
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.
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.
Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using.
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.
Cut into shapes using the pasta machine or a sharp knife.
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.
Toss with sauce and serve immediately.