About the Recipe
Ingredients
1 1/2 Tbsp. Ricotta Cheese
1 1/2 Tbsp. Goat Cheese
1/4 c. Smoked Gouda Cheese, grated
1 Tbsp. Beef Gelatin Powder
1/2 tsp. Sea Salt
12 Egg Whites
Preparation
Preheat oven 350°
Place all ingredients in blender
Pour onto reusable baking mat lined 12 x 18 pan with sides
Bake 25 – 30 minutes
Flip noodle onto cooling rack remove baking mat
-Â Â Â Â Â Â Â If desire is for fettuccine type noodles roll noodle
-Â Â Â Â Â Â Â Roll widthwise for more noodles, roll lengthwise for longer noodles
-Â Â Â Â Â Â Â Move to cutting board and cut desired width of noodles with sharp knife
-Â Â Â Â Â Â Â Unroll noodles and place on serving dish or in container
-Â Â Â Â Â Â Â When noodles cool place lid on container and in fridge
If desire is to make noodles for lasagna type dishes
-Â Â Â Â Â Â Â Flip noodle onto cooling rack remove baking mat let cool 5-10 minutes
-Â Â Â Â Â Â Â Move to cutting board cut desired noodle slices
-Â Â Â Â Â Â Â Move back to cooling rack cool completely then use in desired recipe
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Enjoy
-Â Â Â Â Â Â Â The White noodle is thinner than the Yolk noodle. It may be a good idea to place parchment paper under the reusable mat in case there is leakage under it. The second placing of parchment paper will make clean up easier.