While lupin flour has a long shelf life (18-24 months unopened), it’s best to use it within 6 months of opening the package, ...

I recommend using ‘00’ grade wheat pasta flour. ‘00’ flour has a finer texture than plain flour and will make for a silkier textured fresh pasta. Egg pasta can be made relatively ...

Lupin flour – 84 calories per ¼ cup If you’re not familiar with lupin flour ... it’s fantastic both for sweet and savory recipes – it’s great for pancakes, muffins, pasta, polenta, or as breadcrumbs ...

Put the flour in a mound on a large clean work surface ... Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting.

Freshly made wheat flour pasta tossed with veggies and mingled with fresh tangy tomato sauce! This recipe is a great steal for your kid's hunger pangs and solve all the lunch problems as this is quick ...

Made from the flour of durum wheat, pasta takes its name from the pasty texture of the dough when it is first mixed. Different pastas have different names, many based on the different shapes the ...

A study by academic Dr Cherie Hugo has found that adding lupin flour to the diets of aged care residents reduced malnutrition by 34 per cent in just three months when delivered - alongside ...