Making pasta relaxes me.
But I wanted to share something different than the basic vegan pasta dough. I wanted it to also be gluten free, so even gluten intollerant or celiac could enjoy making pasta at home.
This is how I started experimenting with pulses.
I also didn’t want for this recipe to require fancy ingredients or not very easy to find, and pretty cheap as well.
Of course mixing pulses flour with some water will allow you to achieve a good quality pasta, but ground pulses can be expensive sometimes (as buying pulses pasta per se) and this is a very cheap, easy and fun alternative.
All you will need is red lentils, gluten free flour, xanthan gum and water. I did enrich this dough with a touch of smoked paprika for extra character, but you can keep it plain.
The shape I’ve made and that I really reccomend you to use as well as this dough can be a bit tricky to work with is “maltagliati” that literally means irregularly cut.
You can pair this highly proteic pasta with creamy mushrooms, pumpkin, cabbage or green leaves vegetables, or use it in a meat free ragù.
Free your creativity up and try this recipe: you will be pleasantly surprised!
Homemade Red Lentil Pasta Recipe
150 gr Red Lentils (1 cup + 1/4 cup)
100+ gr Gluten Free Flour (3/4 cup)
1 tbsp Xanthan Gum
1 tbsp Smoked Paprika (optional)
1. Bring to a boil the red lentils and allow to simmer until soft (15-20 minutes).
2. Drain well all the water and blend the lentils until smooth.
3. Mix in the flour, the xanthan gum and the smoked paprika. It may need more flour depending on how wet the lentil mixture is.
4. Work the dough until it doesn’t stick to your hands. Allow to rest for 30 minutes.
5. Hand roll the dough to 2 mm thick.
6. Cut the pasta with a pizza cutter into irregular diamonds.
8. Cook the pasta in abundant salted boiling water for 5 minutes and serve with a sauce of your choice.