Make the gluten-free pasta dough.

Make the pasta dough by hand.

• Make a well in the center of the flour.
  1 ½ Cups 1:1 Gluten-free Flour
• Pour the egg yolks into the center of the well.
  6-8 Large Egg Yolks
• Slowly start whisking the egg yolks with a fork, adding a little bit of the flour at a time.
• Once the pasta dough starts to come together a bit, add the olive oil.
  1-2 Tablespoons Olive Oil
• Dump it out onto a lightly floured surface.
• Knead the pasta dough until you have formed a smooth ball of dough.
• Wrap the gluten-free pasta dough in some plastic wrap and place it in the fridge to rest for at least 30 minutes.

Make the pasta dough in the food porcessor.

• Pour the gluten-free flour and salt into the bowl of a food processor with the dough blade attacked and pulse to combine.
  1 ½ Cups 1:1 Gluten-free Flour
• Turn the food processor on low and slowly add the 6egg yolks one at a time.
  6-8 Large Egg Yolks
• When the ball of pasta dough starts to pull away from the sides of the bowl, pulse the mixture as you drizzle in the olive oil. If you have put two tablespoons of olive oil at this point your egg yolks are probably small. Add the additional 1-2 egg yolks to help bring the pasta together.
  1-2 Tablespoons Olive Oil
• At this point, you should have a relatively smooth ball of gluten-free pasta dough. If not let your dough go in the food processor on low for another 1-2 minutues.
• Remove the dough from the food processor and knead it as needed to form a smooth ball.
• Wrap the gluten-free pasta in plastic wrap and place it in the fridge for at least 30 minutes before using it.

Cut the pasta dough by hand.

• Divide your pasta dough into smaller pieces to work with.
• Place the dough onto a lightly floured surface and roll the dough out as thin as possible.
• Once the pasta dough is rolled out, loosely fold it back in on itself to form a rectangle.
• Roll the dough out as thin as you can again. Once your gluten-free pasta has reached the desired thickness, you can cut it.
• To cut rectangles to make gluten-free lasagna, just cut your pasta into the sheet sizes you want.
• If you want to cut your fresh gluten-free pasta into fettuccine or spaghetti noodles, carefully fold the pasta back into a log shape and then use a pizza cutter or knife to cut the pasta into strips.
• Lightly dust the cut pasta dough with flour and let it rest at room temperature for about an hour. After that wrap the pasta and place it in the fridge for up to 3 days or freeze it for longer.

Use a pasta cutter or extruder to cut the pasta dough.

• Follow the instructions on your cutter or extruder to cut the pasta dough.

Cooking you homemade gluten-free egg noodles.

• Hand-rolled pasta - Because it tends to end up thicker, it may take longer to cook. On average, it should take anywhere from 8-12 minutes. If your pasta is really thick, it could take up to 15 minutes to cook.
• Pasta cut with a pasta machine or extruder - This fresh pasta tends to be cut thinner and therefore should only take between 5-8 minutes to cook.
• Cooking lasagna sheets - Because you are cooking the noodles more in the sauce of the lasagna, your homemade lasagna sheets only need 1-2 minutes in the boiling water. Be sure to note that your noodles will be slightly more delicate once they are boiled. Even if they break, they can be pieced back together in your casserole dish.