How to Make Red Lentil Pasta
Making red lentil pasta from scratch is easier than you think using this recipe. Get your pasta fix in the healthiest way possible, with gluten free and protein packed red lentils. It makes a beautiful red pasta that is so delicious you won't even miss the wheat.
Equipment
- blender
- Fine mesh strainer
Ingredients
- 450 grams red lentils this is 1 lb
- 75 grams tapioca starch can substitute corn starch, or omit
- 30 grams psyllium husk whole optional
- 4 whole eggs
Instructions
- Make red lentil flour. Add lentils to blender and blend until a powder. Put the powder in the fine mesh sieve and sift the powder. What comes out is the finished fine lentil flour. What doesn't pass through the sieve needs to go back in the blender and blended further. Repeat the process until all of the lentils are passed through the sieve.
- Mix the fine lentil flour with the tapioca starch and psyllium husks, if using. Whisk together to mix thoroughly.
- Put your dry mixture on a clear flat surface and form a well in the middle. Put your eggs in the well. Using a fork, whisk the eggs in the well, bringing in some of the lentil flour mixture a little at a time. Keep going until the egg mixture in the center is a thick paste. As it gets thick, you can drag the flour mixture into the well with the fork and use a chopping motion with the fork to mix it in the paste.
- Discard the fork and knead with your hands. Allow the dough to pick up a little flour at a time as you knead.
- When the dough is no longer wet, it has picked up enough flour. Form the dough into a ball, wrap with plastic wrap, and let it rest for at least 20 minutes.
- Use the dough to form your pasta into whatever you shape you like. You can roll it out and cut it by hand, or use a pasta extruder.
