Beat eggs. Add gf flour and water and mix thoroughly. (There should be no lumps and batter will be liquidy.) Heat non stick skillet (medium heat) Pour 1/4 cup of batter in pan, swirl pan to distribute batter evenly, similar to making a crepe. Cook until the it no longer looks moist or wet. (approximately one minute)
Gently remove noodle from pan and place on wax paper to cool. (I carefully lift one edge with a spatula, then, peel it off the pan quickly using my hands.) Or if you have a good non stick pan, just flip it over onto prepared wax paper. Repeat process for each noodle. When cool, flip over. Use harder side for filling.
I use this pasta for lasagna as well. And it is a delicious upgrade. And gluten free! Win, win.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.6mg||1 %|
|Sodium 44mg||2 %|
|Potassium 81.9mg||2 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.7g|
|Protein 3.3g||5 %|
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Calories per serving: 84
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