NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale yet, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
TIPS BEFORE YOU START
1. The liquid egg whites in the carton are easy to use for this recipe. 1/2 cup egg whites equals about 4 large egg whites, cracked.
2. We like to use our blender or food processor, but you can also use a medium-size bowl and a whisk.
3. We recommend using a baking liner on your sheet pan as parchment paper can wrinkle and make it more difficult to spread the batter.
4. If you don't own an inverted spatula yet, use a pan without edges or turn your pan up-side-down.
5. Don't rest this batter or it will thicken more and make spreading more difficult.
6. If your batter seems too thick to spread easily, add another 1-2 T water.
INGREDIENTS
1 1/3 C MULTI-USE PASTA MIX (167g)
1 C Egg Whites (240g)
2/3 C Water (160g)
Makes 3 Sheet pans
enough for 4 - 8" x 8" Sheets
DIRECTIONS for LASAGNA:
1. Position your oven rack in the center of the oven. Preheat your oven to 325° F.
2. Line two 12" x 16" sheet pans with a baking liner and lightly spray or brush with butter or oil.
3. Add the egg whites and water to your blender or food processor cover and blend on low for a few seconds to combine. You can also use a bowl and whisk.
4. Pour about a third of the batter down the center of the prepared pan.
5. Use an inverted spatula (like a pie server) to spread the batter over the entire pan.
6. Bake 6-8 minutes, just until set in the center but the edges should not be browning yet.
7. Repeat until the batter is used up.
8. Once the sheet of pasta has cooled, flip over and let the underside air dry a bit before using.
DIRECTIONS for CUTTING PASTA:
1. If you have a pasta roller/cutter you may slice the sheets of pasta into 4 inch widths and run through the cutter, or cut them by hand.
2. If using a cutter, flip the sheet of pasta over to dry the bottom surface more so it runs through the cutter smoothly.
3. To cut the noodles by hand, use a spatula to gently peel the sheet of pasta from the baking liner. Roll the pasta into a tube (as if you were making cinnamon rolls).
4. Use a spatula or a knife to cut to your desired width.
5. If the edges browned while baking, just trim them off.
TO ENJOY YOUR PASTA
1. After cutting into noodles, toss them directly into your hot pasta sauce.
2.The noodles can be stored in a zip lock bag and refrigerated or frozen until ready to use.
3. Noodles can also be air-dried and simmered in water or sauce until soft, just like Real Noodles!