Easy Gluten-Free Pulse Pasta

Method

1. Weigh the pea or bean flour into a large mixing bowl, make a well in the centre and add the oil and egg.
2. Combine the ingredients thoroughly until the dough holds together well and has a springy consistency. Fingers work best but a food processor can be used for this step if you prefer. Add more oil or water if the dough seems too dry.
3. Leave the dough to rest, wrapped in clingfilm or covered with a damp tea towel. The dough should be rested for at least 5 minutes but 30 minutes is better if time allows. The dough will keep well for up to 24 hours if wrapped and refrigerated.
4. Place the dough on a work surface dusted with flour and roll out flat.
5. If using a pasta machine, feed the rolled dough into the machine with the rollers on a wide setting, fold over on itself and feed through again. Reduce the setting and repeat until the pasta is the required thickness.
6. Without a pasta machine just roll the pasta on the floured work surface, fold and roll again, repeating until the pasta is the required thickness.
7. Cut the pasta into the desired shape manually or using the pasta machine cutter. Tagliatelle, maltagliati and lasagna sheets all work well.
8. Cook in vigorously boiling salted water for 1 to 3 minutes, depending on the thickness of the pasta. Or use lasagne sheets to replace dried pasta.