Pasta recipes are plentiful but few recipes are available for gluten-free pasta. If you live in a small town, gluten-free lasagna noodles may be difficult to find. I am able to find all of the ingredients for this recipe at my local store, even though it doesn't carry gluten-free pasta. I bet you'll be able to as well. Plus, you'll have the added benefit of boasting that your lasagna really is "made from scratch."
Things You'll Need
- 1 cup tapioca flour
- 1 cup cornstarch (plus more for rolling pasta out)
- Scant 1/2 cup potato starch
- 3 tbsp. xanthan gum
- 6 large eggs
- 3 tbsp. olive oil
- Plastic wrap
- Pasta machine (optional)
Gluten Free Lasagna Noodles
In a large bowl, mix together tapioca flour, cornstarch, potato starch and xanthan gum. Make a well in the center of the dry mixture.
In a medium bowl, beat eggs until broken and mixed. Add olive oil.
Pour egg mixture into well of dry ingredients and stir. Knead the dough until completely mixed and form into a ball.
Place ball onto cornstarch-covered cutting board and cover with plastic wrap. Let dough rest one hour.
Using pasta machine, roll dough out to 1/8-inch thick. Cut into rectangles for lasagna noodles.
To use immediately, cook in boiling water 10-12 minutes. To dry and use later, lay out cut lasagna noodles on kitchen towel dusted with cornstarch one to five hours (or until dry). Store in an airtight container.
- Dried Egg Pasta: Is It Safe?
- "Living Gluten Free for Dummies"; Wiley Publishing, 2006
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