1.   To a mixing bowl, add the lupin flour and glucomannan, whisking to combine. Pour in the whisked eggs, stirring to form a rough dough. Knead for 5-6 minutes until the dough is smooth and not sticky. If dough is hard or crumbly, add 2 to 3 tsp of ice-cold water to make a softer and more pliable dough. Form dough into a ball and place in bowl, cover with a tea towel to rest and hydrate for about 10 minutes

2.   Before rolling the dough, cut the dough into 2 halves. Return the unused dough to the bowl and cover. Sprinkle and distribute about 1 – 2 tsp of lupin flour onto the countertop. Knead the first half of dough to soften it and until the dough is smooth. Roll the dough to flatten. Cut into half again. Sprinkle a light dusting of Lupin flour on both sides of the pasta dough

3.   RECOMMENDED: use a pasta machine for best and most even consistency. If using a pasta machine, start at lowest/thickest setting, and roll dough through. Fold dough length in half or into 3 layers. Pass through the lowest setting again. Dust the rolled dough with lupin flour to prevent sticking while rolling through machine. Repeat a third time

4.   Adjust the dial 1 setting at a time and pass the dough through each setting. Dust every other roll. When dough strip gets too long, cut strip in half and adjust setting to next lowest. Repeat to about setting 5, or a thickness of 1.5 mm or 0.06 inches (very thin). OPTIONAL: if edges are too ragged, trim and reuse trimmings. The pasta is ready to use