Gluten-Free Homemade Red Lentil Pasta
Discover the perfect blend of flavor, nutrition, and versatility with this Gluten-Free Homemade Red Lentil Pasta recipe! Crafted with wholesome red lentil flour, a touch of tapioca starch for structure, and xanthan gum for elasticity, this pasta is a delightful gluten-free alternative that doesn’t compromise on taste or texture. The dough is easy to prepare and can be rolled out for various pasta shapes, from fettuccine to lasagna sheets. With just a few simple pantry staples like eggs, olive oil, and a pinch of salt, this recipe creates a vibrant, protein-packed pasta that cooks in just minutes. Whether paired with a zesty marinara or creamy pesto sauce, this homemade pasta promises to elevate your gluten-free dining experience while catering to nutrition-conscious and allergy-friendly diets. Perfect for weeknight meals or special occasions, it’s a dish that brings pasta-making back to its wholesome roots.
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Recipe Information
Ingredients
- 2 cups Red lentil flour
- 1 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the red lentil flour, tapioca starch, xanthan gum, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients. Crack the eggs into the well, then add the olive oil and water.
Using a fork, beat the eggs gently, gradually incorporating the flour mixture into the eggs from the sides of the well.
As the dough begins to come together, use your hands to knead it into a smooth and cohesive ball. If the dough is too sticky, add a little more red lentil flour; if it's too dry, add a bit more water, a teaspoon at a time.
Once the dough is smooth, wrap it in plastic wrap and let it rest at room temperature for about 20 minutes. This will allow the xanthan gum to activate and give the dough a better texture.
After resting, divide the dough into four equal parts. Take one part and cover the rest to prevent them from drying out.
Using a pasta machine or a rolling pin, roll out the dough to your desired thickness, typically 1/8 inch for pasta sheets.
Cut the rolled dough into your desired shape. Common shapes for homemade pasta include fettuccine, tagliatelle, or lasagna sheets.
Bring a large pot of salted water to a boil. Add the pasta and cook for 3-5 minutes, or until the pasta floats to the top and is tender. Cooking time may vary depending on the thickness of the pasta.
Drain the pasta, then serve immediately with your favorite gluten-free sauce or toppings.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 13.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 269 mg | 21% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
