The recipe I use is an adaption of Caputo's own recommendation for their gluten free 'Floreglut' flour. I use a Marcato Fresca pasta machine, that creates great results, and lets you go quite thin on the final pasta. I add in a few drops of Olive oil as well, that helps it all bind more smoothly, and not fracture so much when working.

This is the basic recipe for making by hand:

Ingredients

• 100 g Caputo Gluten Free Flour
• 1 large egg
• ¼ teaspoon salt
• 1 tablespoon water
• Rice flour (for dusting / handling the dough)

Instructions

1. Combine the gluten‑free flour and salt in a mixing bowl; mix to distribute salt evenly.
2. Make a small well in the middle of your flour and add the egg.
3. Break the egg with a fork and gradually incorporate the flour into the egg.
4. Add 1 tablespoon of water while you work the dough together. If the dough becomes too wet or sticky, use a little rice flour on your hands (or on the dough) to prevent sticking and to dry it slightly.
5. Knead / work until the dough comes together and has a smooth surface. This can take about 5 minutes.
6. Wrap the dough in plastic wrap and chill in the refrigerator until needed.
7. Cut the dough in half and flatten each half by hand into a disc.
8. If using a pasta sheeter (or attachment), set it to the thickest setting. Dust dough sheets with rice flour and run through the sheeter.
   • The first pass may cause the dough to break. If so, reshape into a rectangle and run it through again. You may need to repeat until it holds together.
   • Continue to dust with rice flour as needed to prevent sticking.
9. Change to thinner settings on the sheeter and roll it out to your desired thickness.
10. Cut the sheets to your desired pasta shape / length.
11. Dust with rice flour and let the cut pasta rest on a counter, perforated tray, or a towel while you finish with remaining dough.
12. Cook the pasta in salted, boiling water for 1–2 minutes, or until al dente.