For the keto pasta dough

• Note: I’m going to suggest doing this one straight up in your mixer (or even food processor) if you can, as it’s simply much easier to get it to come together in a jiffy (but you can do it by hand and just put in some elbow grease).
• Add all your ingredients and mix them until they come together, wrap them up in cling film and form it into a flat disc (it’s just easier to roll out). Allow to rest on the counter for thirty minutes (or in the fridge for up to three days). 
• To shape into a long form (or lasagna sheets!): generously flour the surface with either tapioca starch (or just an heirloom flour if you don’t care about it being gf and just low carb, as it will typically give you a lower GI response than a straight up starch such as tapioca). 
• Note: I’ve tried rolling it out with lupin flour in the past (and it does work if you wanna go down that route), but adding a bit of starch to the surface does improve the texture a bunch (and you don’t need much– it’s up to you!). 
• Roll it out until it’s thin enough to go through your pasta machine using a rolling pin, and start the process! Since we’re lacking gluten it’ll take passing it through the widest number at least three times until you begin to gain some pliability (particularly if you’re taking it out the fridge). Then, with each pass, tighten it a notch until you stop at number 4. Either trim it for lasagna now or switch to a linguini/spaghetti attachment and pass it through. 
• Allow to rest on the counter for at least an hour before cooking (you want it to dry a bit to be able to get it nice and al dente). 
• Bring a pot of water to a boil, add enough salt so that it tastes like the ocean and cook your pasta until desired texture (I played a bit with this and it’s roughly 4-5 minutes for fresh pasta)(give it a taste on minute three though, just in case!). Gently remove from water and enjoy with your favorite pasta sauce 💁‍♀️.