I made pasta using my dough rollers on my mixer. I used 1 cup Keto Wheat Flour, 1 whole egg, enough water to bring the dough together. The Spaghetti did not have a good texture, the fettuccini was better but had a very wheaty taste, the star of the show were the lasagna sheets, they held up well when I boiled them for a few minutes and then assembled my lasagna. The strong wheat taste of the pasta was not noticeable as there are so many strong tasty ingredients within the lasagna. I will change my recipe next time to use 2 whole eggs and one egg yolk plus a tbs. of olive oil. I’m hoping by making it a strictly egg pasta that it cuts the strong wheaty taste and the fettuccini and spaghetti cutters will produce a better texture pasta, less grainy. In any case, I have lasagna back in my life with the use of this Keto friendly flour. A real win. 👍🇮🇹

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