Gluten Free Pasta

1: Dump flour into a pile on a clean, dry work surface.

2: Make a deep well in the center and pour eggs into the middle. Scramble eggs well.

3: Slowly mix eggs into flour with a fork until combined into a loose dough.

4: Compact into a ball with hands and knead for several minutes until smooth and uniform.

5: If dough is sticking, dust with more flour and knead in until it no longer sticks.

6: If dough is cracking, cut in another egg and knead until smooth.

7: Bring 4 quarts of water to a boil with 4 tbsp salt.

8: Cut dough in half and flour work surface and rolling pin generously.

9: Cover one dough ball with plastic wrap and roll the other out to ½ inch thick.

10: If using a pasta machine, start with the lowest setting and roll through until about 1mm thick, dusting with flour as necessary.

11: Cut rolled pasta into desired shapes and flour generously to prevent sticking.

12: Transfer pasta to boiling water for five minutes before straining and tossing in sauce.