2 1/3 cups gluten-free flour, such as Cup4Cup
2 teaspoon xanthan gum
1 teaspoon kosher salt
5 large eggs
1. In a large bowl, whisk together gluten-free flour, xanthin gum, and salt.
2. Make a large well in the center of your flour mixture and add eggs. Using a fork, beat eggs until mixed, then slowly integrate flour into eggs until no dry flour is left and a ball of dough has formed.
3. Turn the dough onto a lightly floured surface and knead until smooth, 2-3 minutes.
4. Cut the dough into quarters and wrap all but one in plastic wrap or hold in a container. On a lightly floured surface, roll the dough into a long rectangle. Set the pasta machine to widest setting and pass the rolled out dough through 2 times. Fold the short ends of the dough to meet in the center of the rectangle, then fold in half so that the dough is in quarters.
5. Continue rolling, folding and adjusting until desired thickness is reached.
6. Repeat the process with the remaining dough quarters.
7. To cook, bring a large pot of salted water to a boil and add pasta. Boil, stirring gently with a wooden spoon, until tender, 2-3 minutes.
8. If using as a lasagna sheets, bake for 50 minutes.
I made this GF pasta to make manicotti. Here are the ingredients needed for the stuffing:
2 large egg yolks, beaten to blend
1½ pounds ricotta
8 ounces mozzarella, grated
1 ounce Parmesan, grated, plus more for serving
Kosher salt, freshly ground pepper
10-16-ounce frozen chopped spinach, thawed, drained of liquid
3 cups marinara sauce
Mix all of the ingredients together in a bowl. When ready, layer a generous amount of marinara at the bottom of the baking dish. Put about 2-3 Tablespoons of filling onto the middle of the pasta sheet, wrap to form a roll and place the seam side down onto the sauce. Bake at 350F for about 50 minutes. The last 2 minutes, sprinkle parmesan across the top and allow to melt. Serve hot! This was paired with sautéed zucchini.