Nut-Free Homemade Red Lentil Pasta
Elevate your pasta game with this Nut-Free Homemade Red Lentil Pasta, a gluten-free and allergy-friendly recipe that’s as nutritious as it is delicious. Made with just five simple ingredients—red lentil flour, tapioca starch, olive oil, water, and a pinch of salt—this pasta is rich in plant-based protein and naturally free of nuts and gluten. The quick and easy preparation process includes kneading the dough to perfection and shaping it into your favorite pasta style, ensuring a fresh, homemade taste that store-bought pasta just can't replicate. Perfect for busy weeknight dinners, this pasta cooks in just 3–5 minutes, making it an ideal base for a variety of sauces, from a vibrant marinara to a creamy dairy-free pesto. Whether you're looking to accommodate dietary restrictions or simply explore unique, wholesome ingredients, this red lentil pasta is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Red lentil flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the red lentil flour, tapioca starch, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients and pour in the water and olive oil.
Using a fork, slowly incorporate the dry ingredients into the wet ingredients, stirring from the inside of the well and gradually working your way outwards until a dough starts to form.
Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more red lentil flour, one tablespoon at a time, while kneading.
Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes. This allows the flour to fully hydrate and makes it easier to roll out.
Unwrap the dough and cut it into four equal pieces. Keep the pieces you are not currently using covered with a cloth to prevent them from drying out.
Using a pasta machine or a rolling pin, roll out one piece of dough to the desired thickness, usually about 1/16 inch for pasta noodles.
Once rolled out, cut the pasta into your preferred shape using a sharp knife or a pasta cutter.
Lay the pasta pieces on a floured cloth or parchment paper while you roll and cut the remaining dough.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 3-5 minutes, or until it is al dente.
Drain the pasta and serve with your favorite sauce or toppings.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 9.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2306 mg | 49% | |
*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.
