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<blockquote data-quote="WhitbyJet" data-source="post: 234391" data-attributes="member: 35964"><p><strong>LASAGNA SHEETS OR NOODLES</strong></p><p></p><p>FOR 4 PORTIONS:</p><p></p><p>50 g almond flour</p><p>75 g gluten </p><p>75 g Soja flour</p><p>2 eggs</p><p>2 tbsp olive oil</p><p>3 tbsp water</p><p>1 tsp sea salt</p><p>nutmeg, Chili </p><p></p><p>For this its best to sift the flour, then mix all ingredients, knead to a smooth dough. If it is too dry, add a little more water.</p><p>For lasagna, divide the dough into 4, then roll out each portion to fit the shape of your lasagna dish. </p><p>A tip from me: Put a stocking over the rolling pin, this way the pastry never ever sticks and makes rolling out a doddle.</p><p></p><p>If you want pasta just cut the rolled out dough into thin strips and you have noodles, if you are very posh you will havw a pasta maker and can create all sorts of shapes.</p><p></p><p>Tried and tested by myself and 2 friends, it works! We can enjoy lasagna, Yippeeee!</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 234391, member: 35964"] [b]LASAGNA SHEETS OR NOODLES[/b] FOR 4 PORTIONS: 50 g almond flour 75 g gluten 75 g Soja flour 2 eggs 2 tbsp olive oil 3 tbsp water 1 tsp sea salt nutmeg, Chili For this its best to sift the flour, then mix all ingredients, knead to a smooth dough. If it is too dry, add a little more water. For lasagna, divide the dough into 4, then roll out each portion to fit the shape of your lasagna dish. A tip from me: Put a stocking over the rolling pin, this way the pastry never ever sticks and makes rolling out a doddle. If you want pasta just cut the rolled out dough into thin strips and you have noodles, if you are very posh you will havw a pasta maker and can create all sorts of shapes. Tried and tested by myself and 2 friends, it works! We can enjoy lasagna, Yippeeee! [/QUOTE]
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