This recipe may be reproduced with the following credit:
Chef Silvia Bianco, www.chefsilvia.com

Fresh Gluten-free Pasta

For the dough (feeds 4)
3 cups of gluten free flour *
1 teaspoon of salt
1 eggs
¾ cups + water ( if you need more, add a few drops at a time until all the flour is incorporated into the dough)

Preparation of the Dough

Make a ring with the flour. (you can do this on a large cutting board or--as I prefer--a large bowl) Add the egg and salt in the center. Beat with a fork and add about half the water. Using your fork, begin incorporating the flour. Continue adding the water, a few drops at a time until all of the flour is incorporated. Begin kneading the dough by hand, rolling it under your palms, adding a few more drops of water if needed and continue to knead until the dough is the consistency of clay and all the flour is folded into a dough (a bit rough but not sticky--if sticky add a bit more flour). Let it rest under a plate for about 20 minutes or so.

Cutting the Dough (using a pasta machine) *

On a floured board, knead the dough again for a minute or two until smooth. Working with only a bit of dough at a time (leaving the rest under the plate) run a small piece of dough through the 2nd largest opening of the pasta machine (#2) and again through the 2nd to the last smallest opening (#7) so that you end up with wide thin strip. Make sure that you dust each strip with flour to prevent sticking.
Once all of the dough has been run through the machine and is in thin strips, let it rest again for about 15-20 minutes (so that it’s a bit dry). Now you can begin running it through the fettuccine setting and spread the noodles onto a clean cloth until you are ready to cook them. Since they are well floured, you can spread them haphazardly without worrying about them sticking. They can also stay that way for hours if you aren’t ready to cook immediately

Note: You can follow the same dough recipe and pasta making process regardless of the type of flour used.

If you’re cutting the dough by hand, roll it as thin as possible, then loosely roll the dough around the rolling pin and slowly remove the pin. The dough will now be layered. Cut ¼ inch strips through the layers, making fettuccine.

Cooking the Noodles

Drop the noodles into a large 5-6 quart pot (filled ¾ of the way with water) of rapidly boiling water and cook for about 2 minutes (or until pasta begins to rise to the top) and drain. Toss with your favorite sauce or try my Putanesca Sauce recipe.