Making Gluten Free Tomato Linguine

Hand-rolled gluten-free tomato linguine made with eggs, tomato paste and xanthan gum.

Ingredients

• Pasta Dough — 250 g Gluten-Free 1:1 Flour
• Pasta Dough — 3 Whole Large Eggs
• Pasta Dough — 2 Large Egg Yolks
• Pasta Dough — 1 tsp Kosher Salt
• Pasta Dough — 2 tsp Xanthan Gum
• Pasta Dough — 2 Tbsp Tomato Paste
• As Needed — Water, to Bring the Eggs and Yolks to 200 g
• For Rolling — Gluten-Free Flour, for Dusting

Method

1. WEIGH THE EGGS: Weigh the 3 whole eggs and 2 yolks together. The target is 200 g. If below that weight, add water a Tbsp at a time as needed to reach 200 g.
2. MIX THE DOUGH: Mix the flour, salt and xanthan gum, then mound on your work surface and make a well. Add the eggs and tomato paste to the center. Whisk with a fork, gradually bringing in flour from the edges. Use a bench scraper to gather into a shaggy dough.
3. KNEAD AND REST: Flour your hands and knead for a few minutes until combined. Cover with plastic wrap and rest at room temperature for at least 1 hour. The source also allows making the dough a day ahead and refrigerating it until rolling.
4. ROLL: Divide into four equal pieces and keep the unused pieces covered. Dust a rolling pin with flour and roll from the center outward, working vertically and horizontally to form a rectangle. Continue until thin enough to see your hand through the sheet, approximately 1½–2 feet long by 5–6 inches wide.
5. CUT: Dust both sides of the dough sheet with flour and cut into thin linguine strips. Set aside and lightly dust with flour. Repeat with the other pieces.
6. COOK: Boil in generously salted water for about 2 minutes, until al dente. Transfer to your preferred sauce.