1 HOUR | NOT TOO TRICKY | SERVES 8
Nutrition per serving:
200 Cals, 12g Protein, 25g Carbs, 1.5g Fat, 1g Sugar
Ingredients
- 1 cup red lentil flour (you can make this by grinding dried red lentils in a high-speed blender)
- 2 large eggs (or flax eggs for a vegan option)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water, as needed
Instructions:
Prepare the Dough:
- On a clean, dry surface, pour the lentil flour and create a well in the center.
- Add the eggs (or flax eggs), olive oil, and salt into the well.
- Gradually mix the flour into the wet ingredients until a dough forms. If the dough is too dry, add water a tablespoon at a time until it comes together.
Knead the Dough:
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest for 10-15 minutes.
Roll and Cut the Pasta:
- Divide the dough into smaller portions for easier handling.
- Roll each portion out on a floured surface to your desired thickness. You can use a rolling pin or a pasta machine.
- Cut the rolled dough into your preferred pasta shapes (e.g., fettuccine, pappardelle, or even small shapes like farfalle).
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 2-4 minutes, or until al dente. Be careful not to overcook, as lentil pasta can become mushy.
Serve:
- Drain the pasta and serve it with your favorite sauce. A simple marinara or a garlic and olive oil sauce works wonderfully.
This lentil flour pasta is a great gluten-free alternative that’s high in protein and fiber. Enjoy making and eating this wholesome pasta!
