Description
Craft your own delicious gluten-free lasagne sheets at home for the ultimate tender and flavorful lasagne experience. This recipe ensures pliable, tear-resistant pasta that holds up beautifully to any sauce.
Ingredients
- 2 cups (240g) high-quality gluten-free all-purpose flour blend (with xanthan gum, or add separately)
- 1/2 teaspoon xanthan gum (if your flour blend does not contain it)
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 tablespoon extra virgin olive oil
- 1/4 cup (60ml) lukewarm water (plus 1–2 tablespoons more, if needed)
Instructions
- 1. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt. Create a well in the center.
- 2. Combine Wet Ingredients: Crack eggs into the well, add olive oil, and 1/4 cup lukewarm water. Using a fork, gradually incorporate the dry ingredients into the wet until a shaggy dough forms. Add extra water, 1 teaspoon at a time, if needed, until the dough comes together.
- 3. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and pliable. It should not be sticky or crumbly.
- 4. Rest the Dough: Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for at least 30 minutes.
- 5. Divide and Flatten: Unwrap the dough, divide into 3-4 portions. Flatten one portion into a disc or rectangle.
- 6. Roll Sheets: Roll by hand or using a pasta machine to a thickness of about 1/16 to 1/32 inch (typically setting 5 or 6 on a pasta machine). Cut into desired lasagne sheet sizes.
- 7. Dry (Optional): Lay sheets on a lightly floured surface or hang them for 15-30 minutes to dry slightly before assembly.
- Prep Time: 20 mins
- Cook Time: 0 mins (for sheets, more for assembly)