Hi Edna. If you are looking to make a keto style pasta, we would suggest using the Keto Wheat Flour in our recipe for Fresh Pasta as inspiration. Since this flour does require more liquid, you may want to consider adding an extra large egg or a few Tablespoons of extra water to achieve a consistent dough.  It can work well for sheets of pasta (lasagna or ravioli), or sheets to be cut into linguine, etc. but using an extruder type machine may not give you the best results with this dough since it can be a bit more chewier and elastic than a traditional flour based recipe. Keto doughs tend to "snap" back more when working with them, so you may find the need to let the dough relax for a few moments throughout the process.

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