Of which 1.2 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Gluten-free fresh lasagna sheets
Thin, pliable sheets, ready to layer with your favorite filling.
Ingredients
- 180 g (6½ oz) gluten-free flour blend for fresh pasta (rice flour and tapioca starch, in equal parts)
- 2 large eggs (100 g / 3½ oz)
- 1 tbsp olive oil (13.5 g)
- 1½ tbsp water (22.5 g / ¾ oz) — add only if the dough is dry
Method
- Put the flour blend in a bowl or on a clean work surface and make a well in the center.
- Add the eggs and olive oil to the well and start working in the flour, with a fork or your hands.
The full method (9 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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