Lupin Flour Tagliatelle (High-Protein, Low-Carb Homemade Pasta)

How to Make Lupin Flour Tagliatelle (High-Protein, Low-Carb Homemade Pasta)

1. 1

   Step 1: Combine dry ingredients and make the well

   Whisk lupin flour, xanthan gum, and salt together in a large bowl to ensure even distribution of the binder and seasoning. Create a wide well in the center so the wet ingredients can be added without spilling.

   For this step

   • 1 1/2 cupsLupin flour
   • 1 teaspoonXanthan gum
   • 3 largeLarge eggs
   • 1 tablespoonExtra-virgin olive oil
   • 1 teaspoonFine salt
   
2. 2

   Step 2: Add eggs and oil, form initial dough

   Crack the eggs into the well, add the olive oil, and use a fork to slowly incorporate the flour from the inner edge until a shaggy dough forms. If the mixture feels overly dry and crumbly, add cold water 1 teaspoon at a time (up to the indicated amount) until the dough just comes together.

   For this step

   • 2 tablespoonsCold water (add gradually only if needed)
   
3. 3

   Step 3: Knead briefly and rest

   Turn the dough out onto a lightly dusted surface and knead gently for 2–3 minutes until smooth and cohesive — lupin dough requires far less kneading than wheat dough. Wrap tightly in plastic or place under a bowl and rest for 15–20 minutes to allow the flour to hydrate and the xanthan to relax, which improves rollability.
   
4. 4

   Step 4: Roll and cut into tagliatelle

   Divide the rested dough into 2 or 3 pieces and roll each piece out on a lightly dusted surface (with lupin flour or semolina) to about 1.5–2 mm thickness; keep unused pieces covered. Dust with additional flour, loosely roll up and slice into 6–8 mm ribbons, then unroll and toss gently to separate; alternatively use a pasta machine on a low setting to avoid tearing.

   For this step

   • 1/4 cupLupin flour or semolina for dusting
   
5. 5

   Step 5: Dry slightly before cooking

   Let the cut tagliatelle rest on trays or a floured board for 10–15 minutes to firm up — this reduces the chance of sticking and loss of shape when added to boiling water. If not cooking immediately, hang strands briefly or lay them in nested nests on parchment and refrigerate for up to 2 hours.
   
6. 6

   Step 6: Cook in rapidly boiling salted water and serve

   Bring a large pot of well-salted water to a vigorous boil and add the tagliatelle in small batches; fresh lupin pasta cooks quickly, about 2–4 minutes depending on thickness — test a strand for desired bite. Drain well, reserve a little pasta water to adjust sauce if needed, and finish the noodles in your sauce over low heat for 30–60 seconds before serving.
   

1. Whisk lupin flour, xanthan gum, and salt together in a large bowl to ensure even distribution of the binder and seasoning. Create a wide well in the center so the wet ingredients can be added without spilling.
2. Crack the eggs into the well, add the olive oil, and use a fork to slowly incorporate the flour from the inner edge until a shaggy dough forms. If the mixture feels overly dry and crumbly, add cold water 1 teaspoon at a time (up to the indicated amount) until the dough just comes together.
3. Turn the dough out onto a lightly dusted surface and knead gently for 2–3 minutes until smooth and cohesive — lupin dough requires far less kneading than wheat dough. Wrap tightly in plastic or place under a bowl and rest for 15–20 minutes to allow the flour to hydrate and the xanthan to relax, which improves rollability.
4. Divide the rested dough into 2 or 3 pieces and roll each piece out on a lightly dusted surface (with lupin flour or semolina) to about 1.5–2 mm thickness; keep unused pieces covered. Dust with additional flour, loosely roll up and slice into 6–8 mm ribbons, then unroll and toss gently to separate; alternatively use a pasta machine on a low setting to avoid tearing.
5. Let the cut tagliatelle rest on trays or a floured board for 10–15 minutes to firm up — this reduces the chance of sticking and loss of shape when added to boiling water. If not cooking immediately, hang strands briefly or lay them in nested nests on parchment and refrigerate for up to 2 hours.
6. Bring a large pot of well-salted water to a vigorous boil and add the tagliatelle in small batches; fresh lupin pasta cooks quickly, about 2–4 minutes depending on thickness — test a strand for desired bite. Drain well, reserve a little pasta water to adjust sauce if needed, and finish the noodles in your sauce over low heat for 30–60 seconds before serving.