I utilised this recipe to produce lasagna noodles, expanding it by 50 percent (so 120g in lieu of 80g of flour and wheat gluten and 3 eggs–it was the perfect sum for your nine×13 pan). I also made use of my KitchenAid mixer pasta attachment to roll out the dough, https://zanderbmqse.tblogz.com/new-step-by-step-map-for-best-low-carb-pasta-45432916