Gluten-free homemade pasta

Ingredients

• 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
• ½ teaspoon salt
• 2 eggs
• 0.33 cup water
• 1 tablespoon olive or vegetable oil

1. In medium bowl, mix flour blend and salt. Make a well in center of mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in water, 1 teaspoon at a time, until dough is easy to handle. If dough is too sticky, gradually add flour blend when kneading.) Gather dough into a ball. On surface lightly sprinkled with flour blend, knead 3 to 5 minutes or until firm and smooth. Cover with plastic wrap or foil; let stand 15 minutes.
2. Divide dough into 6 equal parts.* On surface lightly sprinkled with flour blend, roll one sixth of dough at a time (keep remaining dough covered or it will dry out and crack) into rectangle, 1/16 to ⅛ inch thick (if using hand-crank pasta machine, pass dough through machine until 1/16 inch thick**). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, ¼-inch strips for fettuccine or ⅛-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on towels lightly sprinkled with flour blend; let stand 30 minutes or until dry.
3. In 6- to 8-quart Dutch oven or saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water; drain.