Gluten-free pasta

Pictured on previous page Serves 6

— 450g gluten-free white bread flour, plus extra for dusting — 6 medium eggs

To serve

— your favourite pasta sauce, or any of the confit recipes described opposite — extra-virgin olive oil — Parmesan, finely grated Combine the flour and a generous pinch of table salt in a large bowl. Whisk the eggs, then combine with the flour until you have a dough. Wrap in cling film and chill for around 30 minutes in the fridge.

When you remove the dough from the fridge, knead until you have a smooth consistency. It should be like a slightly springy ball.

Cut the dough into 6-8 pieces and roll into long, flat strips with a rolling pin, before passing through your pasta machine.

Make sure you avoid any sticking by lightly dusting the dough with flour, then pass it through the settings on the pasta machine, starting at the thickest. You will need to pass it through then fold the pasta back over itself and pass it through the same setting several times, until the pasta starts to hold together a little better. It may be a little crumbly to begin with, but persevere. I like to only roll down through the first 3-4 settings so that the pasta, when cut into tagliatelle, is a little more robust. It can often help to have an extra pair of hands when passing the pasta through the machine to begin with.

Once prepared, bring a large pan of salted water to the boil and cook the pasta for 3-6 minutes, depending on its thickness.

Serve with your sauce or confit of choice. Finish with a good glug of extra-virgin olive oil, seasoning and plenty of grated Parmesan.