Using this non-wheat pasta is a little different to using a wheat based pasta. When, for instance, you’re making ravioli, you won’t be able to roll out anywhere near as long a strip of it prior to cutting and stuffing it. Instead, do a series of smaller sheets, cutting and stuffing as you go.

250g Doves gluten free white bread flour

3 eggs + extra flour to roll out the pasta

• Put the flour and eggs in a bowl and mix together well until you have a soft smooth dough. It takes about 5 minutes. Turn the dough out onto a flour dusted work surface and allow to stand for 5 minutes

• Then knead the dough for 5 minutes until it is very smooth, and similar in texture to plasticene. Used immediately.