Gf, egg free Sheet Pasta
We made lasagna, with gluten free, egg free sheet pasta! It cooked in the lasagna, so no need to pre-cook. It’s simple to make, rolled up like a dream and the texture was smooth and soft. The taste was just what you’d expect out of a good sheet pasta, soft, savoury and having soaked up all the flavourful liquid in the lasagna, so delicious.
Lasagna should be easy, combine the ingredients in layers and bake, that is exactly this recipe. We made our gluten free, egg free sheet pasta, simple, easy to prepare and nice to work with. We used our
and two other flours to get the consistency perfect and it you’ll be thrilled with how well it works.
We layered the lasagna up with Cookin’ It Easy’s marinara sauce, frozen baby spinach (my fridge has gone bonkers and is freezing things) and hemp ricotta cheese. All of these items you can make (except the spinach) while you make the gluten free, egg free pasta sheets!
The cheese, is made like a sauce, in the blender and then as the pasta sheets bake, the extra liquid is absorbed into the pasta and it looks like ricotta when cooked. All the liquid from this and the awesome roast garlic marinara sauce imparts its flavour into the pasta sheets, which is what makes this dish taste so good.
I dreamed about making this gluten free, egg free sheet pasta. I dreamed about what to do. The most important part is to whip the oil and aquafaba together until it is light and frothy. Then, gently fork it into the flour and salt mix, once the dough gets crumbly switch to gently forming the ball by hand. This allows the gluten free, egg free sheet pasta to stay light and not become tough and hard. I rolled the sheet pasta gently, I used flour to keep each sheet from sticking and I flipped the sheets over as I rolled them to prevent sticking to my mat. I rolled the dough out fairly thin and they swelled in size to about ⅛” when cooked. It was perfect.
Gluten free, egg free Pasta Sheets
- large bowl
- Rolling Pin
- whisk or mixer
- small bowl
- rolling mat
- ⅔ cup gluten free bread flour mix
- ½ cup chick pea flour
- ½ cup brown rice flour
- ½ cup aquafaba, plus 2 tsp for consistency
- 3 tbsp olive oil
- 1 ½ tsp sea salt
- ¾ tsp xanthan gum
- Blend flours, salt and xanthan gum together
- Whip aquafaba and olive oil until frothy
- Gently fork aquafaba/oil mix into flour mix
- Once crumbly, start to add more aquafaba, 1 tsp at a time until dough forms into a loose ball - mine took 2 tsp
- allow dough to rest in an airtight bag in the fridge for 30 minutes
- make roast garlic marinara sauce, if using
- make hemp ricotta cream, if using
- Once dough has rested, on a floured rolling mat, portion into 5 equal sized pieces
- Roll each piece to fit your lasagna pan in manageable sections, flouring to prevent sticking and flipping the dough over to flour both sides as you go
- Layer up your lasagna, starting with sauce
- then pasta sheet, more sauce,
- hemp ricotta, then pasta sheet and repeat until you finish with sauce and more cheese. We used daiya mozzarella as our top layer
- Bake in over 1 hour at 350F