Lentil Pasta Puttanesca

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.