2/3 cup (80g) Vital Wheat Gluten
1/2 cup (60g) Lupin Flour
1/3 cup (70g) Lupin Semolina
2 tsp Salt
1/2 tsp Xanthan Gum
2 large Eggs, beaten
1 tbsp Extra Virgin Olive Oil
4.5 oz (135g) Water

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Special Equipment:
Kitchen Aid Stand Mixer
Pasta Roller Attachments
Pasta Drying Tree (optional but very useful)
 

Put all the dry ingredients: vital wheat gluten, lupin flour, lupin semolina, salt, and xanthan gum in a bowl then whisk together. Beat 2 eggs in a bowl and set aside. In a cup, mix the oil and water. Transfer the dry ingredients into the bowl of the stand mixer. Using the paddle attachment turn the mixer on to speed 2 then pour in the beaten eggs and oil-water mixture.

When all the ingredients are well incorporated a dough has formed, switch to the dough hook, and knead the dough for 7 minutes. You may need to reform the dough into a ball during the first few minutes of kneading before the dough will stay in that form.

Once your dough is done kneading, divide it into 2 pieces, shaping them like a rectangle and roll them into 1/4 inch thick sheets. Attach the pasta roller and roll the dough out to the thickness you like. Cut your dough into the length you want your noodle to be and then put it through the fettuccine or spaghetti cutter.

The pasta is now ready to cook from this state. If you want to cook the pasta fresh, boil it in a pot of salted and oiled water for 3-5 minutes, depending on how you like the texture.

You can also let the pasta dry overnight and cook it the next day. From a dry state, it will need to boil for 10 minutes. I find this to be the best method and gives the best texture.

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Nutritional Facts for 1 serving of Lupin Semolina Pasta: 242.8 Calories, 4.0g Net Carbs, 9.0g Fat, 31.9g Protein.
 

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