I utilised this recipe to produce lasagna noodles, raising it by half (so 120g instead of 80g of flour and wheat gluten and three eggs–it had been the best volume to get a 9×13 pan). I also made use of my KitchenAid mixer pasta attachment to roll out the dough, https://ketopasta57800.bloggactif.com/32490806/the-smart-trick-of-low-carb-pasta-noodles-that-nobody-is-discussing