Gluten-Free Fresh Pasta

Ingredients

• 1 1/2 cups brown rice flour, plus more for dusting
• 1/2 cup tapioca starch
• 1 teaspoon xanthan gum
• 4 large eggs
• Kosher salt

Directions

1. In a large bowl, whisk the brown rice flour with the tapioca starch and xanthan gum. Crack in the eggs, then trade the whisk for a wooden spoon and mix until the dough comes together. Coat your counter well with brown rice flour. Scrape the dough onto the floured surface and give it a few kneads, just until it looks fairly smooth.
2. Cut the dough into 4 equal pieces, and handle 1 piece at a time while the others stay covered. Press that portion down so it is a little flatter. Set a pasta machine to its widest setting and feed the dough through 2 times. Move through the narrower settings one by one, rolling the dough each time, until you get to the second-to-last setting. Slice the sheet horizontally into halves, then run each half through the fettuccine cutter. Skip the spaghetti cutter here; it is too fine for this gluten-free dough. Toss the pasta with brown rice flour and transfer it to a rimmed baking sheet. Do the same with the remaining pieces of dough.
3. Bring a pot of salted water to a boil. Add the pasta and cook until it is tender, about 5 minutes. Serve right away with whatever sauce you choose.