In a small bowl, add the eggs. Whip them with a fork until fluffy.
Add 3/4 cup of lupin flour and mix it until it’s fully combined.
If the dough is sticky, add another 1/4 cup of lupin flour.
The dough will not be sticky and should resemble a firm play-dough consistency.
Split the dough into 3 or 4 parts. This will make it small enough to be manageable when rolling out the pasta.
Use a pasta roller machine and start rolling the dough at the highest level to make the widest dough to start.
The dough will seem a bit crumbly at first. This is totally normal. Pick up the pieces that fall apart and add them back to the dough. Roll out the dough and then fold it over 2 or 3 times and roll it again.
Next, roll the dough 2 or 3 times and then put it back in on another side.
This process is called laminating the dough and it will eventually yield a smooth dough when it’s done.
Keep rolling the dough until it becomes nice and smooth. This may take 5 times or more of rolling this through the pasta machine to achieve this.
Then reduce the thickness on the pasta roller one level each time you roll it out. Keep rolling it until you get to a #2 o #3 level.
You won’t be able to get to a level #1 thickness (which is the thinest level) because this flour won’t allow it.
Lay out the sheets of dough on a piece of parchment paper and cut the noodles using a pizza cutter.
Place the noodles in a pan of simmer hot water.
The noodles will change color to a lighter color and float then they are done cooking. This only takes about 2 minutes or so. Give them plenty of space when cooking them. Only add a few noodles at a time so they don't stick together.
Notes
Savory noodles add 1/2 tsp onion powder and 1/2 tsp Italian seasoning.