Gluten-Free Egg Dough

This recipe uses chickpea, or gram flour. I find it works best to use it for ribbon pastas such as tagliatelle, tagliarini and pappardelle. Making filled pasta with it is tricky, as the dough is less pliable without gluten so it tends to crumble if you over-work it.

Makes 400g/14oz, enough to serve 4

• 300g/10½oz chickpea flour
• 3 medium eggs

Tip the flour onto a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at the time and continue to mix with the fork.

When everything starts coming together, use your hands to knead the dough, using the heel of your hand and pushing away from you, using your other hand to turn the dough 90 degrees after each knead. Continue to knead for 8–10 minutes until the dough is nice and smooth.

Now form the dough into a flat disc (which will be much easier to roll out later). Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes. Resting it makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape.

To make with a food processor

Place the flour in the processor bowl and secure the lid. Start the machine, then pour the eggs into the funnel.  Mix for 30 seconds, till the dough has the consistency of fine breadcrumbs.

Now tip onto a board or into a bowl and bring the mixture together to form a neat disc. Wrap the dough in clingfilm and leave in the fridge for a minimum of 30 minutes, ideally overnight, then you’re ready to roll and shape your pasta.