Heavily flour a clean, flat work surface with gluten free flour.

Add eggs, extra egg yolk, salt, and 1 Tablespoon water to a small mixing bowl then whisk to combine.

Add 2 cups gluten free flour to a large mixing bowl then use the back of a spoon to create a well in the center. Pour the egg mixture into the well then, using a fork, whisk around the edges of the flour to gradually incorporate it into the egg mixture.

Once all the flour is wet, use your hands to press and knead the dough in the bowl to bring it mostly together — it’s ok if the dough is a bit crumbly. Pour the dough out onto the floured surface then continue to press/knead until it comes together into a smooth ball. There will be some dry crumbles that won’t want to be worked into the dough — brush them off to the side and discard. If the dough is so crumbly that it won’t come together into a ball, work an additional Tablespoon water (or more if needed) into the dough.

Cut the dough ball in half, or into quarters if your work surface is small, then cover half with a damp paper towel to prevent it from drying out. Add additional gluten free flour to the work surface if needed then use your fingertips to press the dough out slightly. Switch to a rolling pin then roll each half very thin, adding more flour as needed and rotating the dough sheet 1/4 turn occasionally to avoid sticking.

Using a knife or pizza cutter, slice the dough sheet into your desired size of noodles. I usually cut 2-1/2 x 1/2” strips when adding the noodles to a thickened stew, or 3 x 1/4” noodles if adding to a soup, for example.

Use a bench scraper or a large metal spatula to scrape the noodles up off the work surface then gently toss with the remaining flour on the work surface to avoid sticking. Place noodles in an airtight container then repeat with remaining dough.