Place the flour in a bowl creating a well in the center of it. Add the eggs and egg yolk into the well you created. Use a fork to beat the eggs. Next, slowly start mixing the flour into the eggs a little at a time. Keep folding in the flour until the egg is full incorporated. When the mixture forms a rough dough, put the dough onto a lightly floured surface using the Cup4Cup flour. Knead the dough for 2 to 3 minutes to bring it together and smooth it out. Cut into 4 pieces and wrap three of them tightly with plastic wrap. I wrapped them all together.

Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. You will keep adding the gf flour to the dough and roller as you roll out the dough. Using a pasta roller on your Kitchen Aid, set to the thickest number - #1. Put the dough through and roll into a sheet. Dust with additional flour as needed. Fold the sheet over and put the dough through the roller another time. Start to reduce the roller to a thinner setting. Do this two times reducing one more time. Be careful that the dough does not break apart. If the dough cracks, fold it and put it through the roller dusted with flour, the smoother it will get. Cut the sheet into desired pasta shape and length. Continue with the remaining dough.

Bring a double boiler of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente.

Serve with your favorite pasta sauce. Enjoy!