Homemade Tomato Linguine

Homemade tomato-colored linguine dough, ready to cook and pair with your favorite sauce.

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
• Pasta Dough — Water, Only as Needed to Bring the Eggs and Yolks to 200 g

Method

1. WEIGH THE EGGS: Weigh the three whole eggs and two yolks together. If they weigh less than 200 g, add water a little at a time to reach 200 g.
2. MAKE THE DOUGH: Mix the flour, salt and xanthan gum and form a well on your work surface. Add the eggs, any added water and tomato paste to the center. Whisk with a fork, gradually drawing in the flour. Use a bench scraper to bring it into a shaggy dough, then knead with floured hands for a few minutes until fully combined.
3. REST: Wrap and rest at room temperature for at least 1 hour. Alternatively, refrigerate overnight and roll the next day.
4. ROLL AND CUT: Divide into four pieces and keep the unused pieces covered. Roll each piece on a floured surface, working from the center outward and changing direction to form a rectangle. Roll until thin enough to see your hand through the dough, approximately 1½–2 feet long by 5–6 inches wide. Dust both sides with flour, cut into thin linguine strips and lightly flour to prevent sticking.
5. COOK: Boil in generously salted water for about 2 minutes, until al dente. Transfer to your chosen sauce.