Gluten-free Egg Pasta Dough

Pour the gluten-free blend out onto a flat surface or into a bowl.  Make a hole in the center of the mound, and break the eggs into the center.  Add pinch of salt. 

Beat the eggs, and using a fork, slowly draw flour into the center of the mound, where the beaten eggs are. 

Keep adding flour to the eggs until possible, then knead with hands for about 10 minutes.  If dough is too soft or sticky, add more gluten-free blend. 

Alternatively, if the dough is too stiff, add a bit of warm water.    Form into a ball and sprinkle with gluten-free flour blend.

Spread the dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy). 

Using a rolling, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!).  Or pass through the pasta machine.

Fold each sheet several times over itself (dusting each fold with gluten-free flour so it doesn't stick together) and determine which pasta shape you would like to make. 

This recipe can be used for filled pasta, like ravioli, tortelli, etc. 

You can also make noodles, like tagliatelle or maltagliati. 

Once you've shaped the pasta as you wish, layer on a tray sprinkled with more gluten-free flour blend to avoid sticking.