Fresh Red Lentil Pasta – Ilaria Moretti

Preparation

 Red lentil flour is an excellent gluten-free alternative, rich in protein and fiber, perfect for making colorful, light, and tasty fresh pasta.

This recipe requires just three ingredients: La Veronese® Red Lentil Flour, eggs, and a pinch of salt. You can choose to knead the dough by hand or with a stand mixer.

On a work surface or pastry board, create a well with the flour. Crack the eggs into the center, add a pinch of salt, and knead vigorously until you obtain a smooth, homogeneous, and compact dough. Alternatively, you can use a stand mixer.

Once the dough forms a ball, wrap it in plastic wrap and let it rest for about 30 minutes to absorb the moisture. After resting, roll out the dough to your desired thickness, lightly dusting the surface and rolling pin with flour to prevent sticking.

Now you can get creative and shape the pasta as you like: tagliatelle, lasagna sheets, ravioli, or any other form.

For cooking, boil in salted water for a few minutes; drain when the pasta floats to the surface and dress with your favorite sauce.