(edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin)
INGREDIENTS FOR PASTA
1 tablespoon (20g) ground, roasted Wattle Seed
2 tablespoons (50ml) water
3.5 cups (500g) plain flour
a pinch of salt
5x55g eggs
4 litres water
1 teaspoon (5ml) olive oil

METHOD
1. Soften the wattle seed in 50ml water and heating to a simmer. Remove from heat and allow to cool.
2. Mix wattle seed paste with flour and salt in a food processor. Add the eggs, and the oil, mix quickly until it forms a dugh that justs hold together.
3. Divide dough into three and wrap in plastic wrap for atleast 30 minutes before rolling out.
4. Bring water to the boil.
3. Take the dough from the refrigerator, lightly flour and roll out to about 2mm thickness. Cut into your favourite shape.
5. Pour a small amount of oil into the boiling water and place pasta in the pot. Fresh pasta cooks quickly. The pasta is usually cooked by the time most of the pasta rises to the surface.
6. Drain pasta to use or store for reheating later. To reheat, add pasta to boiling water with some oil to stop it sticking together. Then add to your favourite sauce.