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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.
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.