Make a well in the centre and add eggs and olive oil. Mix until combined.
Turn out onto a (gluten-free) floured surface and knead until you form a smooth ball of dough (2-3 minutes).
Divide dough into four evenly sized pieces. Wrap three of the pieces in cling film so they don't dry out.
Dust a large piece of baking paper generously with Edmonds Plain Gluten Free Flour and place the unwrapped piece of dough on top. Flatten into a fat rectangle and dust the top with flour.
Use a floured rolling pin to roll out the rectangle to about 2mm thick. Fold the sheet into thirds and re-roll, dusting with more flour as required. Repeat this step approximately 5 times, making the sheet a little thinner each time, until you have a smooth, silky 1mm thick pasta sheet that is no longer sticky.
Trim the edges and gently fold the pasta sheet into thirds again. Cut across the dough width-wise in 5mm intervals. Gently separate the fettuccine with your hands and dust with a little extra flour.
Cook fettuccine in a large saucepan of salted boiling water for 6-7 minutes, until tender.
Drain and toss with your favourite gluten-free pasta sauce.
To make a standard fettuccine use Standard Edmonds Flour and knead the dough for about 5-10 minutes longer, until smooth and elastic.
Fettuccine is best eaten soon after making. It can be stored in an airtight container or resealable bag in the fridge for up to 24 hours. You can also freeze the fettuccine (cook straight from frozen).
Fettuccine can be rolled out and cut using a pasta maker.