How To Make Red Lentil Pasta Food

HOW TO MAKE RED LENTIL PASTA

Steps:

• Pour the lentil flour out onto a clean, dry surface. Create a well in the center and add the eggs (or flax eggs) and olive oil.
• Mix/knead until you achieve a homogeneous dough. Be careful when dealing with the dough as it will be more fragile than pasta containing gluten.
• Form the dough into a ball and set aside for 10-15 minutes. This will make it easier to manage and cut.If you find that the dough is a little too crumbly then you can add some water. Add one tablespoon at a time, until it forms a dough.
• Once rested, divide the dough into smaller more manageable pieces. I usually cut it into 4-5 pieces.
• Roll each piece of dough into thin sheets and cut into your desired shape. I.e., pappardelle or thinner noodles, bows, etc. You can also use a pasta machine to create noodles, or a pasta press for shapes such as macaroni or penne, etc.Note: You can also use the pasta machine to roll out the dough. Begin by rolling it out with a rolling pin to fit through the widest setting of the pasta machine. Then feed it through the machine a few times, making it thinner until you achieve the correct thickness.
• To cut into tagliatelle/pappardelle by hand, simply take your rolled out dough (the length that you'd like your pasta noodles to be). Liberally flour it, and then roll it up. Use a sharp knife to then cut the dough into noodles as thin/wide as you'd like.
• Once you've cut the pasta shapes, make sure to sprinkle them with more flour (I use lentil flour) so they don't stick together.You can then cook the pasta immediately, store it in the fridge or freezer, or even dry the pasta (more on this in the storage section below).To cook the pasta, place it in a large pot of salted boiling water and cook for 5-6 minutes, stirring every 20-30 seconds to make sure the pasta doesn't stick together. Then serve with your choice of sauce.
• Store the fresh pasta in an airtight container in the fridge for 1-2 days, or freeze it for between 2-3 months.The pasta can also be dried - either at room temperature or with a dehydrator. There is debate around the shelf life of dried egg pasta, due to the risk of salmonella. To err on the side of caution, I keep my dried pasta in an airtight container in a cool location and use it within a month. You can also freeze the dried pasta for between 5-6 months.
• To dry the pasta: You can use pasta drying racks, a dehumidifier, or lay the pasta out on a large tray in a well-ventilated area.If you're making any type of noodle, then you can begin to dry them flat for 1-2 hours. Then, while the pasta is firm but still pliable, form it into loose nests of around a portion each.Depending on the climate and humidity, the drying time will vary. If you live in a very humid area, I probably wouldn't attempt to dry the pasta.

RED LENTIL PATE

Steps:

• In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
• While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
• In a food processor, add the lentils and onion mixture and puree until smooth.
• Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

Steps:

• First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
• Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
• Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.