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Combine the wheat gluten and lupin flower either by hand or in a food processor.
Add the 2 eggs and mix. If the dough is too dry, add a few drops of water.
Sprinkle some oat fiber or lupin flour on your surface and knead the dough until it is consistent and slightly smooth but also stretchy.
Cover with plastic wrap and let rest on the counter at room temperature for at least 30 minutes.
Cut the ball into 4 and roll out into a disc.
Using a pasta machine (or a rolling pin), roll our the dough until it gets to your the thinnest you can get it without it falling apart.
Cut your dough to your desired size (typically 12-16 inches for standard noodle length).
Bring a pot of water to a boil and heavily salt - it should taste like sea water.
Cook the noodles for 3 minutes exactly. No more, no less. Trust me - 3 minutes is the perfect time.
Remove and use in whatever you want to use. Ive cooked noodles and eaten them the next day as leftovers =)