After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows? 300g UF FF 250 g mix of eggs, egg yolks and water 1 tsp fine salt 15g vital wheat gluten i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7
