In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
Make a well in the middle of the flour mixture. Break the egg. mix together with your fingers until everything is combined into a dough. Eventually, you will end up with a slightly sticky pasta dough.
The dough should form a ball. If it is crumbly or dry, you can add a little water. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
Because this is a gluten free pasta dough, there’s no gluten to stretch and “activate”. The kneading ensures an overall smooth dough.