Set a large pot of water on the stove to boil.

In a large mixing bowl, mix gluten-free flour and salt together.
In a separate bowl beat eggs and oil together, add to flour and mix well. Turn out onto a lightly floured surface (using your Gluten-Free flour mix), knead for approximately 3-5 minutes or until smooth. If your mix is a little dry, add 1 teaspoon of water at a time until you have dough that holds together. If it is too wet just sprinkle your surface with more of your Gluten-Free flour as you are kneading.

If you have a pasta machine feel free to use it at this point, follow the manufacturers instructions for making noodles. To make by hand, roll out dough as thin as possible. Sprinkle very lightly with some Gluten-Free flour and roll up pasta like a jelly roll and slice into noodles to your desired width, about ¼“ wide is perfect for fettuccine.

Once your water is boiling carefully add all of your pasta to the water. Boil for 5 minutes or al dente. Serve with your favourite sauce.

Pasta is best used immediately and cooked from fresh state.