1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
I recently tried making lentil flour pasta at home, and I have to say, I’m impressed! As someone who enjoys experimenting with different flours and textures in my cooking, lentil flour was a new adventure. The result? A beautifully nutty and slightly earthy pasta that pairs perfectly with a variety of sauces.
The recipe was easy to follow, and I appreciated how quickly the dough came together. The flax “egg” worked wonders as a binder, ensuring that the pasta held its shape during cooking. Speaking of cooking, this pasta cooks fast—just a few minutes in boiling water, and it’s ready to go!
The texture is slightly different from traditional wheat pasta, with a bit more bite and a firmer feel, which I enjoyed. It also has a subtle lentil flavor that’s not overpowering but adds a nice depth to the dish. I served mine with a simple olive oil, garlic, and herb sauce, and it was a hit.
Overall, lentil flour pasta is a fantastic gluten-free and vegan alternative that doesn’t compromise on taste or texture. If you’re looking to mix up your pasta night routine, I highly recommend giving this recipe a try!
INGREDIENTS
2 cups lentil flour (You can use red or green lentil flour, depending on your preference)
2 tablespoons ground flaxseed
6 tablespoons water (to mix with the flaxseed, creating a flax “egg”)
1/4 cup water (or more if needed)
1 tablespoon olive oil
1/2 teaspoon salt (optional)
To serve
(optional)
Drain the pasta and serve it immediately with your favorite sauce or toppings. This pasta pairs well with a simple olive oil and garlic sauce, or a hearty tomato-based sauce.
Method
Prepare the Flax “Egg”:
- In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 5 minutes. This will thicken into a gel-like consistency, acting as your egg substitute.
Mix the Dough:
- In a large mixing bowl, combine the lentil flour and salt (if using).
- Add the flax “egg” and olive oil to the flour mixture. Begin mixing, slowly adding the remaining 1/4 cup of water as needed. The dough should come together into a firm but pliable ball. If the dough is too dry, add a little more water, one teaspoon at a time.
Knead the Dough:
- Transfer the dough to a lightly floured surface (you can use more lentil flour for dusting). Knead the dough for about 5-7 minutes until it’s smooth and elastic. If it’s too sticky, add a bit more flour; if too dry, add a little water.
Rest the Dough:
- Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest at room temperature for 30 minutes. This resting period allows the flour to fully hydrate, making the dough easier to roll out.
Roll and Cut the Pasta:
- After resting, divide the dough into smaller portions for easier handling. Using a rolling pin, roll each portion into a thin sheet. You can also use a pasta machine if you have one.
- Once rolled out, cut the dough into your desired pasta shape. You can make fettuccine, tagliatelle, 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 3-4 minutes, or until al dente. Homemade lentil flour pasta cooks faster than traditional wheat pasta, so keep an eye on it.
- Drain the pasta and serve it immediately with your favorite sauce or toppings. This pasta pairs well with a simple olive oil and garlic sauce, or a hearty tomato-based sauce.
Lentil flour pasta has become a popular choice for those looking to add more plant-based protein to their diet while avoiding gluten. Made from ground lentils, this pasta is not only rich in protein but also packed with fiber, vitamins, and minerals. In today’s recipe, we explored how easy it is to make your own lentil flour pasta at home, using just a few simple ingredients.
One of the biggest advantages of lentil flour pasta is its nutritional profile. Lentils are a powerhouse of nutrients, providing essential amino acids, iron, and B vitamins. For those following a vegan diet, lentil flour is an excellent way to boost protein intake, which can sometimes be a challenge in plant-based eating.
Another great thing about lentil flour pasta is its versatility. You can use it as a base for various sauces, from classic marinara to creamy vegan Alfredo. The slightly nutty flavor of lentils adds depth to any dish, making it a favorite among those who appreciate hearty, wholesome meals.
If you’re new to making homemade pasta, don’t be intimidated. The process is straightforward and rewarding. Plus, it’s a fun way to experiment with different flours and discover new textures and flavors.
Whether you’re gluten-intolerant, vegan, or just looking to try something new, lentil flour pasta is a delicious and nutritious option worth adding to your culinary repertoire.
