Prepare your parchment sheet on a tray on the side
Add your water to a pot (no heat yet), make sure that the water is not warm or cold during this step.
Gradually add your gelatin powder and stir until each scoop makes a nice consistency in the water (this will be a total of 2 tablespoons).
Now bring your pot over heat and add your mozzarella cheese and stir as you go.
Constantly stir the cheese as it melts until you get a nice smooth consistency.
As you add the cheese, you can also add your basil or thyme if you want. I did this recipe a few times, once with and once without the thyme, and it turned it even better with the thyme and had an even stronger flavor
Now quickly transfer your mixture over the parchment sheet and even out well until it becomes really thin that you can almost see the tray under.
Make sure you’re going quickly enough in this step before the gelatin mixture dries.
You are going to leave this for around an hour to an hour and fifteen minutes. It is also better to keep it into the refrigerator then you will start cutting thin noodle slices with your pizza cutter, and that’s it!
