My first attempt at making gluten free bucatini with a pasta press was a (moderate) success! I modified this recipe https://theaprilblake.com/pasta-dough-recipe-for-the-kitchenaid-pasta-extruder-attachment/amp/ by subbing tapioca flour for the semolina and, cup for cup flour mix for the all purpose flour, and adding 3 grams of xanthan gum. I had to add three tablespoons of water rather than the 1 or 2 suggested (I blame them xanthan gum). I was a little chewy (hello tapioca flour), but held together really well. My non-gluten free spouse thought it was really good (always the test).
by cheese_for_radley