Gluten-Free Fresh Pasta

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together 1.5 cups gluten-free all-purpose flour, 0.5 cups tapioca starch, 1 teaspoon xanthan gum, and 1 teaspoon kosher salt until well combined.

2. **Add Wet Ingredients:** Create a well in the center of the dry mixture. Crack 4 large eggs into the well and add 2 tablespoons extra-virgin olive oil.

3. **Mix Dough:** Using a fork, gently whisk the eggs and oil, gradually incorporating the dry ingredients until a shaggy dough forms.

4. **Knead Dough:** Transfer the dough to a lightly floured surface and knead for about 3 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour; if too dry, add a teaspoon of water.

5. **Rest Dough:** Divide the dough into 4 equal pieces. Wrap each piece in plastic wrap and let them rest at room temperature for at least 30 minutes.

6. **Roll Out Dough:** After resting, take one piece of dough and roll it out on a lightly floured surface to your desired thickness, typically about 1/16 inch thick.

7. **Cut Pasta:** Using a sharp knife or a pasta cutter, slice the rolled-out dough into your preferred shape—such as fettuccine, spaghetti, or lasagna sheets.

8. **Cook Pasta:** Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes until al dente. Fresh pasta cooks quickly, so keep an eye on it.

9. **Serve:** Drain the pasta and toss with your favorite gluten-free sauce. Serve immediately.

10. **Store:** If not using immediately, lay the cut pasta on a baking sheet in a single layer and freeze. Once frozen, transfer to an airtight container for storage.