• Lentil Pasta Puttanesca

    Ingredients

    For the Lentil Pasta

    4 Portions

    • Ingredients
      Amount
    • Lentil flour, sifted
      ¼ lb.
    • Bread flour
      ½ lb.
    • Fine durum semolina
      ¼ lb.
    • Salt
      1 tsp.
    • Eggs, large
      2 each
    • Egg yolks
      6 each
    • Water
      ¼ cup
    • Canola oil
      1 Tbsp.

    For the Puttanesca Sauce

    • Ingredients
      Amount
    • Canola oil
      3 oz.
    • Pancetta, minced
      4 oz.
    • Garlic cloves, minced
      4 each
    • Dried red chile peppers, such as arbol
      2 each
    • Onion, diced small
      5 oz.
    • Anchovy fillets, chopped
      4 oz.
    • Capers
      5 Tbsp.
    • Black olives, pitted, halved
      ½ cup
    • Italian plum tomatoes, canned, chopped
      3 cups
    • Salt
      as needed
    • Ground black pepper
      as needed

    To serve

    • Ingredients
      Amount
    • Canola oil
      as needed
    • Italian parsley, chopped
      ½ cup
    • Bread, crusty, loaf
      1 each

    Method

    For the Lentil Pasta

    1. 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 homogeneous 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.

    For the Puttanesca Sauce

    1. Heat a skillet with the oil and render the pancetta until light brown and crisp.
    2. Add garlic and peppers until fragrant.
    3. Add onions and sweat until softened.
    4. Add the anchovies, capers, olives, tomatoes, salt, and pepper. Bring to a boil and simmer 5 minutes. Adjust seasoning.
    5. Cook pasta until al dente and add to a bowl. Toss with canola oil and chopped parsley.
    6. Pile pasta on a warm platter and pour the sauce over pasta. Serve immediately with crusty bread.