Pour the lentil flour out onto a clean, dry surface. Create a well in the center and add the eggs (or flax eggs) and olive oil.

Mix/knead until you achieve a homogeneous dough. Be careful when dealing with the dough as it will be more fragile than pasta containing gluten.

Form the dough into a ball and set aside for 10-15 minutes. This will make it easier to manage and cut. If you find that the dough is a little too crumbly then you can add some water. Add one tablespoon at a time, until it forms a dough.

Once rested, divide the dough into smaller more manageable pieces. I usually cut it into 4-5 pieces.

Roll each piece of dough into thin sheets and cut into your desired shape. I.e., pappardelle or thinner noodles, bows, etc. You can also use a pasta machine to create noodles, or a pasta press for shapes such as macaroni or penne, etc.

To cut into tagliatelle/pappardelle by hand, simply take your rolled out dough (the length that you'd like your pasta noodles to be). Liberally flour it, and then roll it up. Use a sharp knife to then cut the dough into noodles as thin/wide as you'd like.

Once you've cut the pasta shapes, make sure to sprinkle them with more flour (I use lentil flour) so they don't stick together.

You can then cook the pasta immediately, store it in the fridge or freezer, or even dry the pasta.

To cook the pasta, place it in a large pot of salted boiling water and cook for 5-6 minutes, stirring every 20-30 seconds to make sure the pasta doesn't stick together. Then serve with your choice of sauce.