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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.
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
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
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