To make the batter, combine the egg whites, gelatin, and salt in a small blender or mini food processor.

Blend until well combined, about 15 seconds. If making noodles, skip ahead to Step 7.

To make wraps, preheat a small skillet (7 to 8 inches in diameter) over medium heat. Add 1 teaspoon of the tallow and swirl to coat the pan.

Pour one-third of the batter into the skillet, swirling immediately to create a thin, even layer.

Cook the wrap for about 2 minutes until set, then flip and cook for an additional 30 seconds.

Repeat with the remaining tallow and batter to make a total of 3 wraps. Serve warm, at room temperature, or chilled.

To make noodles, preheat your oven to 400°F. Line a sheet pan with a silicone mat or parchment paper.

Pour the batter onto the prepared pan and use an offset spatula to spread it into a thin rectangle, about ⅛ inch thick.

Bake for 5 minutes, or until the noodle sheet is fully set.

Carefully transfer the noodle sheet (on the liner) to a cooling rack. Let it cool completely before peeling it off the liner. If it sticks, place it in the freezer for a few minutes to loosen.

To create noodles, roll the sheet like a jelly roll and slice crosswise into ribbons of your desired width. For lasagna, keep the strips wide.

Before serving, rewarm the noodles in the microwave or a skillet over moderate heat.