Gluten-free pasta dough

Method

Place the ingredients in a bowl and use a folk or chopstick to make a rough dough. Tip out onto a flour-dusted surface and knead for 2 to 3 minutes, or until smooth.
Cut the dough into two pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine or hand roll.
For a hand roll pasta with the rolling pin, you can slowly roll it out till they are thin 1mm. Then use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go..
To use the machine: start at the widest setting and roll the dough through it, lightly dusting with the flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again. Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough. Now’s the time to transform the dough into whichever variety of pasta you like. It is best to handcut the pasta
To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

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