On a clean working surface, pour your CAPUTO gluten-free flour into a mound, creating a well in the center. Crack your large eggs into the well and gently whisk, allowing the flour to gradually incorporate. This process should take about 2 minutes until you have a cohesive mixture that resembles damp crumbs.

Once your mixture forms, gather the dough together and knead for 5-7 minutes until it achieves a smooth, elastic texture similar to play dough. If it feels too crumbly, add a teaspoon of water; if it’s sticky, sprinkle in more flour.

Divide your smooth dough into 4-6 equal portions. Flatten each piece slightly into a disc using your palm before rolling. Dust your work surface lightly with flour and then take a rolling pin to flatten each disc into a thin sheet, approximately 1/8 inch thick.

Set your pasta machine to the widest setting. Pass each sheet of dough through the machine, adjusting to thinner settings after each pass until you reach your desired thickness.

With your rolled sheets ready, cut them into your preferred pasta shapes. Use a cutter attachment on the pasta machine or a sharp knife for precision. Aim for strips of about 1/4 inch wide for fettuccine-style pasta.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop your fresh pasta strands into the boiling water, cooking them for only 2-3 minutes or until they float to the surface and are al dente.