4 each large egg yolks
2 whole large eggs
1 Tbsp extra virgin olive oil
8 oz Bob's Red Mill gluten free all-purpose baking flour
1 Tbsp xantham gum
if no xanthan gum substitute with either 1.50 Tbsp ground flax seed or egg white from 1 egg
1/2 tsp salt
1 Tbsp water
In a small bowl, whisk together the yolks, eggs and olive oil. Put the flour, xantham gum/flax seed and salt into the bowl of a standing mixer with the paddle and stir to just combine. With the machine running, add the eggs and water and mix until the ingredients all come together. You may have to add a drop of water or so. Turn the dough out onto a counter and knead for a few minutes until it is smooth. Roll into a ball and then cut into 4 even pieces. Flatten the pieces and then using a pasta roller, run it through a few times at the widest setting to form a smooth even sheet. You may need to do it a number of times as this dough is more brittle than pasta dough made with gluten flour. Once you have an even sheet, start thinning the dough by progressively reducing the distance between the rollers. If the sheets get too long to manage, cut crosswise into shorter sheets. Take it to the second to lowest setting. Cut into 1-inch wide noodle and lay in a single layer on a dish towel.