Combine everything in food a processor and run the processor until a ball forms. Remove the dough from the bowl of the processor and knead for 5 minutes or so to ensure a smooth and even texture. It should hold together in a smooth ball but not be very sticky (you are looking for a play dough consistency) so add a bit of water if it seems dry or a bit more lupin flour if it is too wet. Shape into a ball, wrap in plastic or a damp towel and rest for one hour.

Divide the dough into quarters and roll each into a ball. Work with one quarter at a time, keeping the remaining dough covered so that it does not dry out. Sprinkle lupin flour over a large work surface and press one of the quarters flat. Sprinkle the top of the dough with flour then use a rolling pin to flatten the pasta. Dust generously with lupin flour both on top and underneath the dough to prevent it from sticking as you roll. Roll the dough as thin as you can and then use a knife to cut it into strips.

Cook the pasta in salted, boiling water for about 2-5 minutes, or until al dente. Stir while they cook to prevent the noodles from sticking. Note that the cooking time will depend on how thick you have rolled your pasta with thinner pasta cooking faster. This pasta will not roll quite as thin as traditional pasta.