Line a large sheet pan with parchment paper and dust lightly with flour. Set this aside.

In a large mixing bowl, create a mound of flour with a large well in the middle. Pour the eggs, egg yolk, and salt into the well.

Use a fork to beat the eggs, keeping them in the well, while gradually pulling flour from the sides. Continue this method until there isn’t any wet egg remaining. The dough will be partially sticky while dry and crumbly.

Work the mixture with your hands until a smooth dough comes together. Use immediately or cover tightly with plastic wrap and store in the fridge for up to 3 days.

When ready to make pasta, work with one-fourth of the dough at a time while keeping the rest covered in plastic.

Dust the surface of a clean & dry countertop, a rolling pin, and all sides of the dough with gluten-free flour.

Roll out the pasta dough as thin as possible, and continue dusting flour on top and underneath to prevent sticking.

Use a sharp knife or pizza cutter, to cut long strips approximately ¼ - ½ inch wide across the dough. This is a rustic version, so don’t worry about cutting perfectly straight lines.

Pile the ribbons of pasta on the floured parchment paper and dust lightly with additional flour if it is sticky. Continue rolling and cutting the remaining dough until all dough is used.

Bring a large pot of well-salted water to a boil. Carefully transfer the pasta into the boiling water and gently stir with a spoon to prevent sticking. Let boil for 2-3 minutes (cooking time will vary depending on the thickness of the pasta).

Check for doneness, remove the pasta with tongs, and place directly into your preferred warmed sauce to coat the pasta and serve. Or plate and drizzle with olive oil, salt, pepper, parsley, and freshly grated parmesan cheese.

Cut pasta can be stored in a sealed container in the fridge for 3 days or freezer for 3 months. Boil from frozen.