Combine ackee and flour in a food processor. Pulse until the dough starts coming together
Turn onto a lightly floured surface and knead for 5 to 10 minutes (this is to develop the gluten structure, personally, I tend to go more for 5 minutes because as much as I love touching dough, sometimes I'd simply rather be off somewhere with my feet up and a book)
Wrap in plastic and set aside at room temperature for about an hour, but 20 minutes is okay if you can't or don't want to wait. If you don't have the time to work the dough right away, you can put it in your fridge overnight and come back to it the next day.
Divide the dough into four equal portions. Working one portion at a time, press or roll the dough out then pass it through the widest setting on your pasta machine.
Fold the dough in thirds, press or roll it down and pass it through the widest setting once more. Move on to the next piece then repeat the whole process until each piece of dough has been given four three-folds (this also is to develop the gluten, I've gotten away with folding it into thirds only twice).
Roll out the dough to the desired thinness then cut into desired shape depending on what you are making.
Enjoy!