How to Make Spring vegetable pasta

Ingredients

• 6 oz (180 g) gluten-free plain flour mix, plus extra for dusting
• 3½ oz (100 g) brown rice flour
• 3½ oz (100 g) tapioca flour
• 3½ potato flour
• ½ tsp xanthan gum
• 1½ tsp salt
• 2 tbsp warm water
• 4 medium free-range eggs, lightly beaten

• 2 tbsp olive oil
• 10 oz (280 g) broad beans, shelled
• 3½ fl oz (100 ml) gluten-free vegetable stock
• Parmesan
• a small bunch of chives, roughly chopped
• freshly ground black pepper

1. For the pasta dough, combine the flours, xanthan gum, salt and water in a bowl. Mix briefly until just combined, then slowly beat in the eggs until the flour mix has absorbed it; add more flour if too sticky, or a little water if too dry.
2. Turn out the dough onto a lightly floured surface and knead briefly before dividing into two balls. Pat down into discs and wrap in clingfilm. Chill for 30 minutes.
3. Roll out the dough pieces on a lightly floured surface into rough rectangular strips. Pass them through a pasta machine set to its widest setting.
4. Repeat until smooth, before passing them through the machine at increasingly narrow settings until the pasta sheets are approximately 2.5 mm (1/8 in) thick. Hang the sheets off a cold oven handle and leave to dry for 1 hour.
5. After drying, cut the sheets into thin strands of spaghetti, arranging them on floured trays.
6. In addition, heat the olive oil in a large sauté pan set over a medium heat. Add the broad beans and stock and bring to a simmer. Cover with a lid and cook for 2 minutes. Set aside.
7. Brush any excess flour off the spaghetti, before cooking in a large saucepan of salted boiling water until almost 'al dente,' 2-3 minutes. Drain when ready, then add to the sauté pan of beans.
8. Warm over a low heat and season to taste with salt and pepper.
9. Divide between serving plates. Top with freshly grated Parmesan and some chives before serving.