Fresh Pasta Dough (Gluten Free)

I have a lot of experience making regular pasta, but gluten free pasta is another level of difficultly. I am not going into any details about dough consistency, tips for using a pasta machine, etc. I will only say that if you've never made fresh pasta before (especially gluten-free) you'll need some practice before it comes out right. Don't give up on the first try, and pick a simple and robust pasta shape for your time (i.e. lasagna, orecchiette, tagliatelle, etc.) Shaped fresh pasta can be prepared well ahead of time and stored in the freezer until ready to use.

• Ready In: 1 hr 2 mins
• Serves: 2

Ingredients

• 1  cup  gluten-free flour (I recommend 1/2 cup of Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, plus 1/2 cup of Bob's Red Mil)
• 1⁄2 teaspoon salt
• 1  tablespoon olive oil
• 2  eggs, beaten
• 1  egg yolk, beaten

Directions

1. Put flour and salt in a large mixing bowl, forming a "well" in the center.
2. Mix wet ingredients together.
3. Add wet ingredients to the well and slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. The more patient you are with this the better it will turn out.
4. Continue kneading by hand just enough for a homogeneous dough.
5. Wrap in plastic wrap and refrigerate for about 30 minutes (more is fine).
6. Knead again only until soft enough to work with. Shape by hand or with a machine. Just don't go too thin, and handle shaped pasta gently.
7. Carefully toss or dust with flour to prevent pasta from sticking, and lay out on a jelly roll pan or similar. Place in the freezer until frozen (15 minutes or more depending on the shape). For longer-term storage, once frozen transfer to a container or zip lock bag and keep in the freezer until you're ready to cook.
8. Note: Boiling fresh pasta takes significantly less time than dry pasta, even when frozen. Depending on the shape, boil for 2 about to 3 minutes (adjust accordingly if you need to).