Basically same recipe as for lasagna, on this site,
except I halved the ingredients.
After dough has rested use rolling pin to roll out thinly in long strip about 8 inches/20cm wide. Dust with flour and fold two ends of pastry to meet in the middle (rather like an envelope). Cut into fine strips and unfold. Alternatively, cut into larger ribbons. Or use Pasta Machine, if you have one.
I also tried to make pasta with the Ultra fine several times .... I must say that the taste is good, maybe it should be a little more al dente. but consider that I am Italian and eat pasta very al dente, I would say almost raw......
I made it twice. The first time I didn't add enough egg so it was much more pastry like. The second time it was slightly more elastic. However, for me it is still a touch too doughy to have as al dente, well cooked it was pretty good, not elastic exactly but mouthfeel was pretty good....especially as I'm on keto and can't have pasta. I've tried low carb pasta from health food shops and supermarkets but the tastiest ones are too high in carbs, the lowest taste like elastic bands. It's like anything that you can't have...having the closest thing is great but someone who can eat 'normal' carbs might not think so. Will put to the test shortly and update. There's no harm in experimenting so yes that would be great. I would say I have mainly used ultra-fine as I couldn't get hold of fibreflour initially so now find I mix a little fibreflour in with mostly ultra-fine for recipes such as bread, rolls, pizza as the ultra fine taste and texture is closer to white flour. And yes, it's keto!!!! So thank you.
How was the taste and mouthfeel (the al dente experience). It's not as chewy and elastic as wheat pasta. I wonder if this might be a problem? What do you think? Should I experiment more to improve the texture? But at least it's keto.