Whisk together the gluten free flour blend and xanthan gum.

Make a well in the middle of the dry ingredients and add the eggs (and olive oil, if you wish). Mix everything together into a shaggy dough.

Turn it out onto a lightly floured surface and knead it for 2-3 minutes, until you get a smooth, supple dough.

Divide the pasta dough into four equal pieces. You’ll be working with one piece at a time, so wrap the other pieces in plastic wrap/cling film (or cover them with a damp tea towel) to prevent them from drying out.

Roll out the pasta either with a pasta roller/pasta machine or by hand, using a rolling pin.

Take one portion of the gluten free pasta dough and roll it out, on a lightly floured surface with a rolling pin, into a long oval or a rough rectangle.

Fold it into thirds, like you would a letter, rotate it by 90 degrees and roll it out again into a long rectangle.

Pass the pasta dough rectangle through the pasta machine on the widest setting (1 on the KitchenAid pasta roller).

Fold the pasta sheet into thirds again, rotate it by 90 degrees and roll it out again, with a rolling pin, into a long rectangle.

Pass the pasta dough rectangle through the pasta machine on the widest setting (1 on the KitchenAid pasta roller).

Cut away the craggy edges to get a perfectly neat sheet of pasta.

Pass the pasta sheet TWICE through the next narrower setting (2 on the KitchenAid pasta roller), then TWICE through the next narrower setting, and so on until you reach the desired thickness.

Use a sharp knife or the cutting setting on your pasta machine to cut the gluten free pasta sheet into tagliatelle or pappardelle.

Dust the pasta with some extra flour, to prevent it from sticking together, and shape it into nests.

Cook the fresh gluten free pasta in a pot of salted boiling water for about 4-6 minutes, depending on your preferred texture.

Store the pasta in the fridge for up to one day or in the freezer for up to one month.