Zesty Shrimp Pasta

For the pasta: put the rice flour, cornflour, potato flour, xanthan gum and salt into a food processor, then pulse to mix.

Add the eggs and oil and blend until well combined.

Turn out and knead a little to bind and form a dough, then wrap in cling film and rest for 30 minutes.

Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.

Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.

Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta. Use the thin cutting roller to cut the dough into strips.

You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly.

Roll up the dough sheets and cut the rolls into thin strips. Place on a tray dusted with cornmeal to dry a little until ready to cook.

For the prawns and sauce: put 2 garlic cloves, the oil and parsley in a bowl. Add the prawns, stir and set aside for 30 minutes.

Meanwhile, bring a large pan of salted water to a boil, add the spaghetti and cook for 2-3 minutes until al dente. Drain well.

Heat the cream, lemon zest and remaining garlic in a pan over a low heat and simmer gently, stirring, for 5 minutes.

Heat the grill. Grill the prawns for 2-3 minutes each side until pink and cooked through.