I turned my kitchen into a disaster zone! One failed batch of lasagna noodles caused the mess! I substituted gluten-free flour for wheat flour hoping for the best. This doomed project dominated my kitchen island completely the entire day until I finally gave up and tossed the noodles into the trash.
In the meantime, the meat sauce for my lasagna was simmering on the stove. Somehow I had to find room to boil the noodles in case they were not as bad as they looked. I found room on the stove and was able to prove that they were AS BAD AS THEY LOOKED.
Still, I wouldn’t give up. I made one additional effort to save the 2-1/2 cups of expensive gluten-free flour I had used to create them. I stretched the noodles that were left on the island by rolling the dough thinner. Then I cut them into narrow strips and threw them into yet another pot of boiling water. I then had longer, thinner VERY BAD noodles.
I can’t say how happy I am that a few pasta manufacturers, Ronzoni being one of them, are making gluten-free pasta. We purchased a box of gluten-free penne just in case I would have to use them instead of my own homemade lasagna noodles. Truly they saved the day. I used the same lasagna recipe. When the recipe said to put in a layer of lasagna noodles, I put in a layer of penne. It worked like a charm! (I suppose it was not really lasagna, was it?) It won’t be long before more and more gluten-free choices will be available on the market. I’m hoping all pastas will be available gluten free soon.