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Dairy
Easy
3-4 Servings
Allergens 
1 Hour
Diets
1 and 1/2 cups gluten-free flour blend (should contain xanthan gum to help the pasta hold its shape; Caputo Fioreglut or King Arthur Measure-for-Measure work well)
3 large eggs
1 teaspoon Tuscanini Olive Oil
1/2 teaspoon salt
1/2 cup grated Tuscanini Parmesan
salt
pepper, to taste
On a board or in a bowl, make a mound with the flour and create a well in the center.
Add the eggs, olive oil, and salt into the well.
Use a fork to whisk eggs gradually into the flour until a shaggy dough forms.
Knead gently for about five minutes until smooth (GF dough will feel softer than wheat).
Wrap in plastic and let rest at room temp for 30 minutes.
Roll out the dough with a pasta machine or rolling pin, dusting lightly with flour.
Cut into fettuccine, tagliatelle, or sheets (for lasagna/ravioli).
Keep pieces dusted so they don’t stick.
Bring a large pot of salted water to a boil.
Drop in pasta and cook for three to five minutes, until tender.
Drain, reserving a bit of pasta water.
Toss pasta with pesto, adding splashes of pasta water if needed to coat evenly.
Garnish with grated Tuscanini parmesan and fresh basil leaves.
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