Rice Pasta Dough

Ingredients
⅔ cup (200 g) rice flour, plus extra for kneading + dusting
1 tsp xanthan gum
3 medium eggs

Instructions
In a bowl, mix together the rice flour and xanthan gum until evenly distributed.
Make a well in the middle of the flour + xanthan mixture and crack in the eggs.
Scramble the eggs slightly and start mixing in the flour + xanthan mixture.
Eventually, you will end up with a slightly sticky pasta dough.
If the dough doesn't come together in a ball and feels crumbly or dry, you can add another egg at this point.
If the dough feels too wet or soft, you can add a small amount of additional flour.
Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
Because this is a gluten free pasta dough, there’s no gluten to stretch and “activate”, but kneading ensures a smooth dough with no flour clumps.