Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Lentil Pasta Puttanesca

Servings: 4 portions

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.

Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

    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


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.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.