Low Fat Homemade Red Lentil Pasta
Elevate your pasta nights with this Low Fat Homemade Red Lentil Pasta recipe—a protein-packed, nutritious twist on traditional pasta that's perfect for healthy eaters and gluten-sensitive diets alike. Made with a blend of earthy red lentil flour and hearty whole wheat flour, this pasta is both wholesome and satisfying. With just five simple ingredients—lentil flour, whole wheat flour, olive oil, water, and a touch of salt—this recipe is surprisingly easy to prepare. The dough comes together in minutes, rests briefly, and then transforms into beautifully rolled and cut pasta that cooks to al dente perfection in mere minutes. Plus, it’s a low-fat option that pairs wonderfully with your favorite lean sauces or a fresh drizzle of olive oil and herbs. Ready in under 30 minutes, this homemade pasta is ideal for weeknight dinners or impressing guests with your culinary skills. Say goodbye to store-bought monotony and hello to vibrant flavors with this guilt-free, high-protein pasta recipe!
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Recipe Information
Ingredients
- 2 cups Red lentil flour
- 1 cup Whole wheat flour
- 1 cup Water
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the red lentil flour, whole wheat flour, and salt. Stir well to ensure the dry ingredients are uniformly mixed.
Create a well in the center of the flour mixture and add the olive oil and water. Start mixing from the center using a fork or your fingers, gradually incorporating the dry ingredients from the sides.
Once the mixture starts to come together, transfer it to a lightly floured surface.
Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too dry, add a little more water, a tablespoon at a time. If it is too sticky, sprinkle a little more flour.
Wrap the dough in plastic wrap and let it rest for 10-15 minutes. This allows the gluten to relax, making it easier to roll out.
After the resting period, divide the dough into four equal parts. Keep the pieces you're not currently working with covered to prevent drying out.
Using a rolling pin or a pasta machine, roll out each piece of dough to your desired thickness. Note that homemade pasta will expand slightly while cooking, so aim for slightly thinner than your final desired thickness.
Cut the rolled-out dough into your preferred pasta shape. Tagliatelle or fettuccine widths are simplest for beginners.
Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes or until al dente, depending on its thickness.
Drain the pasta and serve immediately with your favorite low-fat sauce or a simple drizzle of olive oil and herbs.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 5.4 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2778 mg | 59% | |
*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.
