I was going for comfort food tonight. I have a sick daughter. Randy is stressed from work, Doris came home from work hungry and Jordan informed me he was hungry too. Time to get out a dish that all of them enjoy. Pasta is pretty much a given. I love making pasta from scratch. Rolling it out is fun, but there is something cool about eating a lasagne that you made from the ground up.
Today I made the most amazing gluten free noodles. As you know I have done this many times, but this time was different, because I made it using a mix!
Maninis makes this great gluten free pasta mix. So I had to give it a try. We all loved it.
2 TBSP water
1 TBSP oil
3 and 1/4 cups Maninis pasta mix
Add eggs, water and oil to kitchenaid mixing bowl. using the dough hook attachment on your kitchenaid on low. Add the pasta mix and run on medium speed.
Until the dough ball forms
On a lightly gluten free floured surface break up the dough into smaller portions.
Run the dough through your kitchenaid mixer pasta roller attachment on the widest setting .
Run it back through the kitchenaid on a tighter setting. I find setting 3 to be the perfect thickness for lasagne.
Put a large pot of water on the stove and bring to a boil.
Drop the noodles in for about 2 minutes and pull them out to cool immediately.
Next comes the fun part. Putting together your lasagne. My family loves italian sausage lasagne. I however love cheese lasagne. So I make it 2/3 sausage and 1/3 cheese.
1 lb italian sausage
1 lb mozzerella cheese
1 cup parmesan cheese
16 oz ricotta (I use whole milk)
2 tsp italian seasoning
1 tsp salt
Cook 1lb of italian sausage over medium high heat until cooked through.
Start the pan for the lasagne by covering the bottom of the pan with a thin layer of your favorite marinara sauce or I have a recipe for one here.
Top with noodles and make them overlap a bit.
Top with seasoned ricotta cheese.
I season mine with one egg,
2 tsp italian seasoning
1 tsp salt.
mix together til smooth
Spread on top of noodles
cover with meat, more marinara
Cover with Mozzerella cheese then top with parmesan.
Repeat and then it is ready for the oven.
Cover with alluminum foil and bake at 375 for 1 hour. Removing the foil for the last 20 minutes.
Thanks for the pix of the noodles being made. I love Maninis GF flours and, after having great success with the pasta mix for pierogi, have bought the pasta makings for my Kitchen Aid so I can make the wide egg noodles I grew up with in Cleveland. This will help my first efforts! And, the recipe looks good; must try.ReplyDelete