Lasagna Noodles
Lasagna Noodles are a classic Italian pasta that is used to make the popular dish, Lasagna. These noodles are made from a blend of semolina flour and wheat flour and are commonly layered with sauce, cheese, and meat to create a delicious and hearty meal. This recipe is vegetarian, making it suitable for many dietary preferences. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
125 kcal
Protein
3 g
Carbs
20 g
Fat
3 g
Fiber
0 g
Ingredients
Rice Flour
200 gm (200g)
Common salt
0.5 tsp (2.5g)
Egg, poultry, whole, raw
2 medium (100g)
Olive Oil
1 tbsp (15g)
Instructions
Cooking Steps
In a large mixing bowl, combine the gluten-free flour and salt.
Make a well in the center of the flour mixture and add the eggs.
Using a fork, beat the eggs and gradually incorporate the flour mixture until a dough forms.
If the dough is too dry, add water, 1 tablespoon at a time, until the dough comes together.
Knead the dough for 5-10 minutes until it is smooth and elastic.
Divide the dough into equal portions and cover them with a damp towel.
Using a pasta machine or a rolling pin, roll out each portion of dough into thin sheets.
Cut the sheets into 3-inch wide strips.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 2-3 minutes, or until they are tender.
Drain the noodles and rinse them with cold water to stop the cooking process.
Use immediately in your favorite lasagna recipe.