• weigh and mix dry ingredients in a large bowl.
• make a well and crack your eggs into it.
• using a fork, stir the eggs first, then widen the swirling motion to combine dry ingredients bit by bit.
• keep mixing, then, when the mixture is too difficult for the fork, put on disposable gloves (the dough will be very sticky at first) and knead until smooth - this may take several minutes.
• shape the dough into a cylinder and wrap it tightly in cling film - leave it to rest for 30 minutes.
• cut the cylinder in half, then each piece in half again, until you have 8 more or less equal pieces of dough; wrap each piece in cling film.
• sprinkle a little lupin flour over a silicone pastry mat.
• take one piece of dough and flatten it a little, dust with lupin flour on both sides and either roll it out as thinly as possible to a rectangle about 5-6" width, or use a pasta machine.

Using a Pasta Machine to Obtain Thin Pasta Sheets

• use 1 piece of flattened and dusted dough at a time.
• start at the highest setting (widest gap between rollers).
• pass dough through, fold into an approximate square, and repeat until you have straight(ish) edges - you can turn the dough, as well as fold it, if it helps create straight edges.
• lower the setting by 1 notch and pass the dough through; fold, turn, and repeat until you have straight edges again.
• continue to make passes at 1 notch intervals (no folding) until you get to setting 3.
• after the setting 3 pass, lightly dust both sides of the dough with lupin flour and pass it through on the final setting (2) - your pasta sheet should be smooth and almost transparent.
• N.B. if the dough shreds at this point, it means it's too sticky: re-shape it, go back to 1-2 settings higher, dust a little more lupin flour on both sides of the dough and continue.
• lay the pasta sheet over your dusted silicone mat.

Creating Easy Pasta Shapes by Hand

• for tagliatelle, use the machine attachment, or cut thin strips along the long length of the dough sheet, using a knife or a flat-edge cutting wheel.
• for pappardelle, cut wider strips as above.
• to make strozzapreti/trofie, use a flat-edge cutting wheel to slice the pasta sheet in half lengthways, then cut across every 1.5”; twist each rectangle using both hands and turning in opposite directions.
• to make farfalle, cut the pasta sheet in half lengthways, then cut across every 1.5”,  using a serrated pasta cutter - if you don't care about obtaining serrated edges, a flat-edge wheel is fine; fold and pinch the middle of each rectangle to make a bow and lay it on parchment paper.
• for lasagna sheets, cut the pasta sheet into small squares (I recommend no larger than 4"x 4" or they will break when cooked).

Creating Shapes with the KitchenAid Attachment (not tested)

• connect the pasta attachment to your KitchenAid stand mixer.
• dust and feed walnut-sized balls of dough into the hopper; lightly push the dough through, although it should self-feed through the auger.
• speed setting 2-4 is best; the higher the setting the faster you'll need to be using the cutter, catching them in your hand, and laying them down on parchment paper.
• N.B. if your pasta "droops" it mens the dough is too soft and cannot hold its shape: add a little lupin flour to the dough; if the dough is too dry, it will not go through the press: add a little water to soften it.

Drying, Storing and Cooking

• leave your shapes to air-dry for 48-72 hours, until completely moisture-free (snap test).
• store in a sealed bag or container.
• boil your lupin pasta in generously salted boiling water for 3-8 minutes, depending on the shapes and thickness - taste test is best.