300g gluten-free flour, plus extra to dust
1 tsp xanthan gum
4 free-range eggs
2 free-range egg yolks
150g pancetta, finely sliced
2 Tbsp extra virgin olive oil
1 brown onion, finely diced
6 cloves garlic, minced
4 sprigs rosemary, finely chopped
2 x 400g cans whole peeled tomatoes
sea-salt flakes and freshly ground black pepper, to season
1 cup finely grated parmesan
1/4 bunch basil leaves, torn
Sift flour and xanthan gum into a large bowl, then transfer to a food processor. In a small bowl whisk eggs and yolks. Add to food processor with the motor running on low speed, until a dough forms. transfer to a clean, dry bench and knead for 5 minutes. Wrap in plastic wrap, set aside for 30 minutes.
Lightly dust bench with flour and roll out dough until 5mm thick, then fold up and roll out again, Repeat once more. Finally, roll out to 2mm thick, then slice into 4mm-wide ribbons.
Put pancetta and olive oil in a large frying pan over medium heat. Cook, stirring, for 5 minutes. Add onion, garlic and rosemary, the cook for 3 more minutes. Strain tomatoes in a colander, discarding liquid, then crush tomatoes by hand. Add to pan. Season generously.
Meanwhile, bring a large pot of salted water to boil over high heat. add pasta and cook for 2 minutes, or until al dente. Drain well and return to pan. Toss pasta with half the parmesan, then mix with tomato sauce. Add basil and serve, topped with remaining parmesan.