Combine the flour, xanthan gum and salt in a bowl and mix throughly to incorporate evenly.

Weigh out the eggs by placing a bowl on the scales and cracking each egg into the bowl until you get to the right amount. It was around 5 eggs for me.

When you have cracked in four and you think five might be too much then mix an egg into a cup then dribble it in to get up to the right amount.

Tip the flour into a food processor and add the eggs and olive oil. Blend until it starts to form a solid clump it shouldn't take longer than 10 seconds or so.

Tip it out onto the bench and squeeze it together into a ball and knead for 3 - 4 mins.

After 3 - 4 mins wrap in plastic wrap and rest for 10 mins.

Once it has rested give it another knead for two mins then wrap it up tightly again and rest for 30 mins.

Once rested divide the dough into four pieces, working with one quarter at a time and keeping the rest tightly wrapped.

Squeeze the quarter of dough into a round ball. Flatten with the heel of your hand on a wooden chopping board.

Roll it out with a rolling pin, rotating it 90 degrees every few rolls and flipping it over every so often. Roll it out until it is 0.5cm.

Lightly dust with flour and pass it through the roller at its widest setting.

Fold it in half width wise and roll it with a rolling pin up and down and side to side just to get the layers sticking.

Dust with flour and roll back through at the widest setting.

Repeat that process twice more. When you have folded it in half for the third time, take it through all the settings, dusting in between if you need.

Stop at setting four on the marcato.

Fold the sheet into three (or just judge how wide you need to fold it to fit through the width of the machine).

Rolling pin it back and forth, side to side again.

Trim any crumbling sides off.

Take it back through setting two then back through until you reach five.