Place the almond flour, tapioca starch and xantham gum in a bowl and whisk to combine.
In a bowl or large work area, mound two cups of the flour mixture and create a well in the middle.
Add the salt and crack the eggs into the well.
Using a fork or your fingers gently beat the eggs, slowly incorporating flour into the eggs until all of it is combined or until the dough can be kneaded by hand.
Knead dough until it is smooth and elastic. The dough should be pliable but not too sticky. If dough is sticky, add flour a little at a time, kneading until smooth.
Roll the dough into a ball, wrap in plastic wrap and allow to rest for about 30 minutes.
Divide the dough into four equal pieces and use your hands to shape each piece into a rectangle about a quarter of an inch thick.
Send the first piece through the pasta roller at setting 1.
Fold the piece in half and send through again. Repeat one or two more times until the dough feeds through smoothly, dusting with tapioca starch to keep it from sticking.
Change to setting 2 and feed the dough through. Repeat until you get to your desired thinness (I like setting 3, some prefer setting 4). As you go, dust the pasta sheets with a bit of the flour mixture or tapioca starch to keep the sheets from sticking.
Repeat for each of the remaining three pieces of dough.
Switch to a pasta cutter and feed each piece through or slice each sheet into pasta strands with a knife.
Bring a large pot of salted water to a rolling boil.
Drop in pasta strands and cook for 60 seconds while stirring.
Remove pasta from water and toss with olive oil.
Serve with sauce or toppings of choice.
