| 7 | 50 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 5 min | 4 |
| 2/3 cup | vital wheat gluten |
| 171 gm | Lupin Flour |
| 2 tsp | Salt |
| 1/3 tsp | Xantham Gum |
| 1 large | Egg |
| 1 tbsp | Extra virgin olive oil |
| 86 gm | Water |
Combine all ingredients in a bowl, mix well till form a dough.
Let it sit for 30 min.
then Roll out flat, you can roll out on a mat or in a pasta maker machine as thin as possible
then cut into small strips for spaghetti or thicker for fettuccine.
You can freeze or let sit for 8 hours or more to harden, or cook fresh.
if fresh: boil in water for 3-4 minutes until soft (aldente)
If frozen or dried cook in boiling water for 7-8 minutes
