Worked perfectly for a lasagna! Follow the instructions exactly and you can't go wrong. Rolled out by hand with a rolling pin; indistinguishable from "normal" fresh lasagna pasta.

Take little notice of reviews that have ended in failure. I have used this mix successfully and with some patience and time and you can enjoy GF pasta that is indistinguishable in taste from glutinous. It is crucial with GF to get the right consistency using enough, but not too much, egg. I have found that using 3 large eggs is about right for the amount of flour. If the mixture is too dry (or dries out) add a little more beaten egg. Do not use water. If the mix is too sticky, it is easy enough to use a little more flour when forming into a ball and doing the initial roll before putting it through the machine. It is essential to keep the dough wrapped in cling-film when not working with it. When rolling through the pasta machine, do not get too adventurous and use around half what you may use with glutinous flour (i.e this recipe will make 8 sheets). If working with more, cut your sheet before it becomes too long and ends in tears. Keep the rollers dusted with flour and lightly dust the sheets if necessary before rolling through. You will be able to make decent sheets when rolling but do not go past the 2nd to last notch on the machine. Clean off any bits that stick to the roller with kitchen roll or they will potentially disrupt the sheet when it goes through again. There is a fine line between too sticky and too dry but persist and you will enjoy fresh pasta and never go back to the dried machine-made stuff ever again except when time is short. You will need to work with the sheets straight away before they dry. If making ravioli (yes GF is definitely possible!) or penne, cut the pasta quickly then make your parcels or roll it or whatever you are doing. I quickly reform the scaps (use a little egg if they have dried), roll them and put them through the tagliatelle cutter. It will dry quickly. If starting off making GF fresh pasta, I would advise making tagliatelle. You can make a sheet then put it straight through the cutter. You may not make strands as long as glutinous pasta but they will be fine when cooked with whatever sauce you are making. I hope this helps. Enjoy!

Absolutely brilliant, but you absolutely must rest the dough in the fridge as advised before trying to mill it.

Hi all! Iused the gluten free plain white flour: 250 g/3 eggs, I made the dough rest 30 minutes in the fridge and made tagliatelle with my Imperia machine. The result was really good!

Use Buckwheat flour to make GF pasta and get much better results. 1 medium egg to 100g of flour. Add a smidgeon of Xanthum gum for making filled pasta. Mix the dough and allow to rest well wrapped in cling for about an hour. Then take it out and kneed by stretching it then bending it over until it will stretch without breaking. Then roll in the pasta machine, folding in half and rolling on the thickest section until smooth and not raggy. Turn it 90degrees for smooth edges. Roll to second thinnest setting only and use for lasagne sheets or let it rest before using the cutters for spag or tagliatelle etc. It will dry well on a frame as well. I only make pasta with buckwheat flour it works so well and it's yummy too.

Dreadful results using this recipe. The pasta went through the machine about 50 times before it started to come together and even then the sheets were so fragile they were no good for anything and certainly not edible. Waste of flour but good exercise with the pasta machine.

This really didn’t work at all this recipe. I ran it through the machine close to 15 times and it was still as crumbly as when I started. Made a fresh batch a week later using 4 eggs but same thing. Sadly I’ve wasted over half a bag of flour with no end product. Would be good to know what’s gone wrong here Doves Farm Team!

Thank you so much for this recipe. It is simple and easy. Today I used my new pasta machine for the first time and made ravioli from the sheets of gluten-free pasta. This is the first ravioli I have tasted in 23 years and it was delicious! I served it with your rich tomato pasta sauce which is also great. I kept the trimmings to add to some home-made soup tomorrow. This quantity made enough pasta for 3-4 people so I have frozen the extra to enjoy another day.