Homemade Gluten-Free Pasta

In a large bowl, whisk together the gram flour, potato starch, psyllium husk powder, and fine salt until evenly combined. Make a well in the center, then add the eggs, egg yolks, and olive oil. Use a fork to beat the eggs, gradually pulling in the dry ingredients until a thick, shaggy dough forms.

Gather the dough with your hands and knead just until no dry patches remain. Transfer to a clean work surface and knead until smoother. If the dough feels very sticky, wrap it or place it in a covered container and let it rest for 30 to 60 minutes before continuing.

Divide the dough into 4 equal pieces and keep 3 pieces covered with a damp kitchen towel so they do not dry out. Shape the remaining piece into a ball, dust the work surface generously with coarse flour, and flatten it slightly.

Roll the dough into a long strip, turning it as needed and dusting with more flour to prevent sticking. Roll from the center outward until the sheet is very thin and even, but not tearing at the edges. Transfer the finished sheet to a board and cover with a damp towel. Repeat with the remaining dough pieces.

Bring a large pot of well-salted water to a boil. Lightly dust one pasta sheet with flour, then cut it into strips about 5 to 6 mm wide to make tagliatelle. Gently separate the strands and keep them covered with a damp towel while you cut the remaining sheets.