Gluten-Free Lasagna Noodles
These homemade gluten-free lasagna noodles are rolled thin, with a tender bite that holds up under sauces, making them perfect for layering in lasagna.
Ingredients
Dough Ingredients
- 300 grams gluten-free 1:1 flour blend Choose one with xanthan gum included for structure.
- ½ teaspoon table salt
- 2 large whole eggs
- 3 large egg yolks Extra yolks increase richness.
- 185 grams water Added so total liquid including eggs weighs 185 grams.
Instructions
Preparation
- Fit a food processor with the blade. Crack 2 whole eggs and 3 yolks into a small bowl and whisk gently.
- Measure water to bring total liquid to 185 grams (¾ cup), including eggs.
- Add gluten-free flour blend and salt to the food processor. Pulse a few times to combine.
- With the processor running, drizzle in the egg/water mixture until the dough forms a rough ball and pulls away from the bowl.
- Knead briefly in the processor before turning dough out, pressing it into a disk, wrapping in plastic, and resting for 20–30 minutes.
Rolling and Cutting
- Cut the rested dough into 4 or 6 pieces.
- Flatten one piece into a rough rectangle and feed it through the widest setting of your pasta roller.
- Thin the dough progressively by passing it through thinner settings until the desired thinness is achieved.
- Trim ragged edges and cut the sheets to fit your baking dish.
Optional Step
- If preferred, parboil sheets in boiling salted water for 30–45 seconds before transferring to an ice bath.
- Alternatively, dry sheets on a rack for 30–60 minutes.
Assembly
- Layer the lasagna as desired, noting that these sheets may require slightly reduced baking liquid compared to commercial dried noodles.
Notes
Use a high-quality gluten-free flour blend for best results, and ensure to rest the dough for optimal texture. Consider using herb-infused dough for added flavor.