Cooking Applications for Lentil Flour: Making Lentil Pasta with a Puttanesca Sauce
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- Опубликовано: 22 май 2019
- Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.
Lentil Pasta Puttanesca
Ingredients:
For the pasta:
1/4 lb (124 g) lentil flour, sifted
1/2 lb (250 g) bread flour
1/4 lb (124 g) fine durum semolina
1 tsp (5 mL) salt
2 large eggs
1/4 cup (60 mL) water
1 Tbsp (15 mL) canola oil
For the sauce:
3 oz (84 mL) canola oil
4 oz (125 g) pancetta, minced
4 garlic cloves, minced
2 dried red chile peppers, such as arbol
5 oz (140 g) onion, diced small
4 oz (125 g) anchovy fillets, chopped
5 Tbsp (75 mL) capers
1/2 cup (125 mL) black olives, pitted, halved
3 cups (750 mL) Italian plum tomatoes, canned, chopped
as needed, salt
as needed, ground black pepper
Directions:
1. For the pasta: Combine dry ingredients in a bowl. Mix to combine.
2. Create a well in the center of the dry ingredients and add eggs, egg yolks, water and oil.
3. With a fork, mix the eggs until homogenous and slowly incorporate the flour mixture.
4. Empty the mixture onto the table and bring the dough together, kneading until smooth.
5. Wrap in plastic for 30 minutes.
6. Roll dough using a pasta machine to desired thickness. Trim any rough edges, and cut into desired shape.
7. Use immediately, freeze, or air dry until firm for later use.
8. For the sauce: Heat a skillet with the oil and render the pancetta until light brown and crisp.
9. Add garlic and peppers until fragrant.
10. Add onions and sweat until softened.
11. Add the anchovies, capers, olives, tomatoes, salt, and pepper. Bring to a boil and simmer 5 minutes. Adjust seasoning.
12. Cook pasta until al dente and add to a bowl. Toss with canola oil and chopped parsley.
13. Pile pasta on a warm platter and pour the sauce over pasta. Serve immediately with crusty bread.
Produced by The Culinary Institute of America as an industry service to Lentils.org.
Recipe & Photo Copyright: Culinary Institute of America.
www.lentils.org/recipe/lentil...
Will you show how to make this flour from Lentil .
Do you have a gluten free recipe? What ingredient would you use to substitute bread flour?
Are you making this flour by grinding or blending dry lentils? Or is this a product I need to hunt down??
Hii, Can you make shapes from this dough?
you say eggs and egg yolks in your tutorial but only mention 2 eggs in your written recipe. I'm in the middle of making this recipe and now I'm stuck not knowing how to proceed. HELP!
Follow this recipe: www.lentils.org/recipe/lentil-pasta-puttanesca/
I'm vegan, was hoping for a vegan recipe as Barilla is now selling vegan red lentil pasta. No luck here...
based on the healine, was expecting to see a recipe tutorial using lentil flour only. why would i use lentil flour if i was going to be combining it with semolina flour, which has no nutritional value. then, eggs on top that? for someone who doesn't eat poultry or grains like myself isn't going to cut it. i'd suggest changing the heading.
Gee, everybody has a pasta machine right?
....eggs? You just lost me.