Lentil Pasta
This recipe uses the pasta shaper attachment with the Maccheroni Rigati screen to make homemade gluten-free lentil pasta from lentil flour. Served with a quick and healthy vegetarian sauce.
Ingredients
250 g lentil flour
100 g egg, beaten
3 Tbsp olive oil
2 Tbsp water
boiling water, as needed
For the sauce
1 Tbsp tomato puree
250 g tomato passata
1 garlic clove, peeled, crushed
150 g vegetable stock, hot
1.5 tsp smoked paprika
1 tsp dried oregano
0.5 tsp chilli flakes
150 g canned red kidney beans, drained, rinsed
salt, to taste
pepper, to taste
100 g kale
50 g baby spinach
2 Tbsp tahini
To finish
10 g fresh basil leaves, roughly chopped or torn
black pepper, to taste
Instructions
STEP 1/5
Line a tray with kitchen towels
Fit the K beater to the machine
STEP 2/5
Add lentil flour into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Start the machine on speed Min
While the machine is running, gradually add the eggs, 2 Tbsp olive oil and water into the Mixer bowl
Mix on speed 1 for 30-45 seconds until combined
Scrape the sides of the bowl with a spatula
Mix on speed 1 for a further 30 seconds until combined
Fit the Maccheroni Rigati die to the Pasta shaper attachment
Fit the Pasta shaper attachment to the machine
Start the machine on speed 2-3
Pass the contents of the Mixer bowl through the attachment until desired length
Cut the pasta and place on a tray lined with kitchen towels
Repeat the same with the remaining mixture
STEP 3/5
Add water into a large saucepan
Transfer the pasta into the saucepan
Cook over a medium-high heat until al dente
Drain the pasta, reserve 200 ml of the cooking water
Drizzle the pasta with the remaining olive oil
Toss until combined
STEP 4/5
Add tomato puree, tomato passata, garlic, vegetable stock, paprika, dried oregano, chilli flakes, kidney beans and seasoning into a large, clean saucepan
Add 200 ml of the reserved pasta cooking water
Simmer over a medium-high heat for 10 minutes, stirring occasionally
STEP 5/5
Add kale, baby spinach and tahini into the saucepan
Stir until combined
Cook for 3-5 minutes until the kale and spinach have wilted
Transfer the cooked pasta into the saucepan
Stir until combined
Serve
Garnish with fresh basil and black pepper
Lentil Pasta
This recipe uses the pasta shaper attachment with the Maccheroni Rigati screen to make homemade gluten-free lentil pasta from lentil flour. Served with a quick and healthy vegetarian sauce.
Ingredients
250 g lentil flour
100 g egg, beaten
3 Tbsp olive oil
2 Tbsp water
boiling water, as needed
For the sauce
1 Tbsp tomato puree
250 g tomato passata
1 garlic clove, peeled, crushed
150 g vegetable stock, hot
1.5 tsp smoked paprika
1 tsp dried oregano
0.5 tsp chilli flakes
150 g canned red kidney beans, drained, rinsed
salt, to taste
pepper, to taste
100 g kale
50 g baby spinach
2 Tbsp tahini
To finish
10 g fresh basil leaves, roughly chopped or torn
black pepper, to taste
Instructions
STEP 1/5
Line a tray with kitchen towels
Fit the K beater to the machine
STEP 2/5
Add lentil flour into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Start the machine on speed Min
While the machine is running, gradually add the eggs, 2 Tbsp olive oil and water into the Mixer bowl
Mix on speed 1 for 30-45 seconds until combined
Scrape the sides of the bowl with a spatula
Mix on speed 1 for a further 30 seconds until combined
Fit the Maccheroni Rigati die to the Pasta shaper attachment
Fit the Pasta shaper attachment to the machine
Start the machine on speed 2-3
Pass the contents of the Mixer bowl through the attachment until desired length
Cut the pasta and place on a tray lined with kitchen towels
Repeat the same with the remaining mixture
STEP 3/5
Add water into a large saucepan
Transfer the pasta into the saucepan
Cook over a medium-high heat until al dente
Drain the pasta, reserve 200 ml of the cooking water
Drizzle the pasta with the remaining olive oil
Toss until combined
STEP 4/5
Add tomato puree, tomato passata, garlic, vegetable stock, paprika, dried oregano, chilli flakes, kidney beans and seasoning into a large, clean saucepan
Add 200 ml of the reserved pasta cooking water
Simmer over a medium-high heat for 10 minutes, stirring occasionally
STEP 5/5
Add kale, baby spinach and tahini into the saucepan
Stir until combined
Cook for 3-5 minutes until the kale and spinach have wilted
Transfer the cooked pasta into the saucepan
Stir until combined
Serve
Garnish with fresh basil and black pepper