Cassava Flour GF Lasagna sheets

Cassava Flour GF Lasagna sheets

This gluten-free pasta recipe makes perfect fresh lasagna sheets or hand-cut pasta. You can also roll the dough thicker for fresh noodles that are fabulous in chicken soup or braised beef noodles 


  • 185g Three Spades Cassava Flour plus more for rolling, or adding if the dough is too wet
  • 1 teaspoon Xanthan Gum 
  • 1 pinch ground nutmeg freshly grated, if you can
  • ¾ teaspoon fine sea salt
  • 2 large eggs
  • 2 egg yolks from large eggs (if I'm making lasagna, I add the remaining whites to my cheese filling mixture)
  • 1 to 2 tablespoons extra virgin olive oil 
  • 1 to 2 tablespoons water


Making the dough in the food processor.

  1. Add the flour, xanthan, nutmeg, and salt in the bowl of the food processor and pulse 2-3 times to combine.
  2. Whisk together eggs, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Add the liquid to the flours.
  3. Pulse 8 -10 times, then look at the dough. If the dough has formed crumbs that look like small dry cheese curds (like baby peas), you’re done.
    If they are a little too dry or too small, add the remaining tablespoon of olive oil, then pulse 2-3 times and take another look. If it's still dry, add another tablespoon of water, if necessary (I've rarely had to do this).
    If the dough looks a bit too wet, add 2 tablespoons of flour and pulse 2-3 times. Then add 1 tablespoon at a time until you reach the right consistency.
  4. Turn out onto a dry, clean surface and shape into a ball.

Making the dough by hand.

  1. Add the flour, xanthan, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.
  2. Pile the flours into a small mound on a clean, dry surface and make a well in the center - I use a large cutting board.
  3. Whisk the eggs, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the well in the center of the flour.
  4. Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry — flour flaking off the ball of dough — add the remaining olive oil, then water. If the dough feels too wet — if it squelches when it touches the board — add another tablespoon of flour.
  5. Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.

Next Steps:

  1. Once you have your ball of dough, wrap it up completely in plastic wrap. Let it sit for 30-45 minutes at room temperature. When I'm making lasagna, this is when I grease my pan, preheat the oven and mix up my filling.
  2. Start a large pot of salted water on high heat on the stove to cook the fresh pasta. Cover the pot so the water is ready when you are.
  3. Spread a little flour on your favorite work surface. Cut the rested ball of pasta dough into two equal pieces. Shake a bit of flour over the top of the dough. Working gently, roll out the dough, backwards and forwards, side to side, until it is thin but not transparent.
  4. Using a sharp knife, cut the pasta into noodles of your desired size. Move the noodles onto a plate or seperate board. For lasagna, I cut the noodles half the width and length of the pan I'm using, which makes them easier to cook and arrange.
  5. Allow the pasta to rest at least 10 minutes after it's cut. Letting it rest while you're rolling and cutting the rest of the dough is fine - I usually just cook the pasta in the order I've rolled and cut it in.
  6. You're ready to cook the pasta! When the water is boiling, gently nudge your noodles into the water and cook until they are soft but still have a bit of a bite, about 2 to 3 minutes. (Don’t overcrowd the pan. You might have to cook this in 2 batches.)
    Drain immediately, reserving a bit of the cooking water for any sauce you might be making for hand-cut noodles. For lasagna, I drain the pasta on a baking rack laid over a cookie sheet so I can keep the noodles flat.

*To roll the pasta with a pasta machine:

  • If you have a pasta machine, roll out the ball of dough to an oval about 8cm x 8cm . Then, put the pasta through the rollers, starting at the first setting, then moving up until the dough is as thin as you desire and not breaking. Continue with the cooking steps above.


Serves 4 for hand-cut pasta. Make two batches to fill 1 23-cm x 33-cm or standard lasagna pan, or one batch for an 20-cm x 20-cm pan.
Adapted from
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