Hello, sorry for the delay but had to stop keto for a while so haven't logged in. I used 2 tablespoons of yogurt. As for water, just mix a little at a time until it comes together and leave to rest for a bit so flour can absorb the water. Next time I make it I will update the page with exact amount of water.

@Taylor Hi, the setting I used was 0-6 but that is not the highest. I just found 6 was pretty thin so just put through rollers from 0,1,2...up to 6 and they should be same as hopefully pasta machines are standard size. Otherwise just keep putting through rollers until you feel they are thin enough. Hope you have fun making and eating of course :)

Hope you enjoy them. I had to go back and measure everything to share on site as I work from eye but after all the lovely people on here sharing their wonderful recipes I have to try and get used to measuring. Hope you enjoy them. They are not fragile but very solid....even the thins ones which really come quite close in taste to the cracker thins being sold.

I've added recipe. Really hope you enjoy them!!

Just added recipe...sorry for delay but made by eye and not measurements so had to go back and measure. I hope you enjoy them!!

Awww...how kind...thank you

Did you use a machine or make the shapes by hand? What shape did you make? I'm going to try ravioli next!

Hi Kath, Yes you can either divide in two and refridgerate or halve the recipe as I've done both and dough was fine. You can add inulin or raw honey as well. I cook the base for around a total of 10 minutes. Just keep a check on it and once it starts to brown slightly turn it over. Best of luck, sure it will be delicious. Another tip is to grate a little parmesan into the dough, just makes it more yummy.

Hi Manuela, I used ultra-fine. Have made it a couple of times now and find that cooking the base, on both sides,before adding the topping works better. I will update the pizza post and add the recipe. Compared to all the other bases I've tested out (almond, cauliflower, fat head) it's closer to bread and the yeasty smell is really good. For people who can eat normal white flour it wasn't good enough. Being on keto makes you appreciate anything that is close to bread though and I certainly do! I make it once, sometimes twice a week.

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.

Thanks for the info. As for satiating....it's called being a little bit of a greedy piglet...I overdid it again with a roll and small pie earlier in the day...paying the price now though with a heavy tum but it was worth it

Oooh, scone based pizza sound absolutely lovely! I will have to give that a try :)