Make the best lasagna from scratch starting with this homemade gluten-free lasagna noodles recipe. These noodles are soft, yet sturdy, and have the same great taste and texture as regular pasta!
300grams(2 ¼ cups) Gluten-free 1:1 Flour BlendCup4Cup Multipurpose, Caputo Fioreglut, or King Arthur Measure for Measure recommended.
½teaspoontable salt
2largewhole eggs
3largeegg yolks
plus enough water to equal 185 grams or ¾ cup total liquid.
Instructions
Make the Dough in Food Processor
Place the flour and salt in the bowl and pulse to combine.
Place the measuring cup on the scale and tare the scale to zero. Add the eggs and yolks to the measuring cup. Then add enough water to equal 185 grams. (Or add the eggs and yolks to a measuring cup and add enough water to equal ¾ cup of total liquid.) Whisk the eggs and water to combine.
Pour the egg mixture into the flour. Turn on the food processor and let the dough process until the mixture comes together into a ball. This may take a minute.
Open the lid and touch the dough. If the ball is smooth and firm (slightly tacky is ok), you are done.-If the dough is overly sticky, add in a tablespoon of flour and mix again. Repeat until you have a firm, smooth ball of dough.-If the dough won't come together, add a few drops of water and process again. Let it process a bit to see if it comes together. Repeat until you have a firm, smooth ball of dough. Take care not to add too much water.
Once your dough is smooth and firm (slightly tacky is ok), wrap it in plastic wrap and refrigerate for at least 30 minutes.
Make Lasagna Sheets with Pasta Roller
Divide the dough into four portions. Take one piece and flatten it into a disc. Keep unused dough covered to prevent it from drying out.
With the pasta roller attachment affixed to your stand mixer, turn the dial to setting 1, the widest setting. Turn the stand mixer to speed 2.
Feed the flattened dough through the pasta roller. As it passes through, it may look shaggy and fall apart, this is normal.
Take the pasta and fold it in thirds, like a letter. Feed the dough through the pasta roller again on setting 1. Do this 2-3 more times or until the dough forms a smooth sheet that covers the width of the roller.
Turn the dial to setting 2. Pass the pasta sheet through the roller 1-2 times. Do not fold the dough during this step.
Repeat step 5, increasing the dial setting each time to settings 3, 4, and then 5.
By now you should have a long thin sheet of pasta. Lay the pasta noodle flat and cut across the sheet to divide it into smaller rectangles that will fit the size of your desired pan.
Lay each lasagna sheet flat on a tray with a light dusting of flour on top to prevent other noodles from sticking as you stack them up. Cover the tray with plastic wrap. Repeat these steps with remaining the dough.
Once finished, you can prepare lasagna immediately or store the noodles in the refrigerator, tightly wrapped, for up to 3 days.
Notes
This recipe makes about 1 pound of pasta (480g) or 12 sheets about 9x6 inches.
The most important part of making homemade pasta dough is achieving the proper dough texture. A dough that is overly sticky or crumbly, is not the proper texture and will be difficult to work with. Use the above suggestions to achieve a dough that is firm and smooth before proceeding to rolling the dough.
These instructions are for the KitchenAid Pasta Roller Attachment but a similar method can be followed with most pasta rollers. Follow the instructions included with your pasta machine if needed.
At any point during rolling, if the pasta gets sticky you can sprinkle with a light dusting of gluten-free flour.
For food safety, do not leave fresh lasagna at room temperature for more than 1 hour.