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 purée
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 splashguard.
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 purée, 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 purée
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 splashguard.
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 purée, 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.