Gluten-Free Homemade Pasta (Potato and Red Lentil) by @le.renard.et.les.raisins

40 min

4 servings

🥔

3

Potatoes

🫘

400 g

Red lentils

🧂

1 pinch

Salt

🧈

Margarine

🌿

Sage

🧄

Garlic

  1. Cook
    • Potatoes
    • Salt

    Cook the potatoes in salted water until tender.

  2. Step
    • Red lentils

    Using a spice or coffee grinder, or a powerful blender, mill the red lentils into a fine flour (start with 400g, milling more later if needed).

  3. Blend
    • Potatoes
    • Red lentils
    • Salt

    Blend the potatoes again, or mash them with a potato masher, then add the red lentil flour and a pinch of salt and blend again until a pliable dough forms.

  4. Add
    • Red lentils

    If the dough is too wet, add more red lentil flour.

  5. Place
    • Red lentils

    Place the dough on the work surface with a little red lentil flour and shape it into a ball.

  6. Cut
    • Salt

    Cut the dough with scissors directly over a pot of salted boiling water and cook for 3-4 minutes, or until the pieces rise to the surface.

  7. Pan-fry
    • Margarine
    • Sage
    • Garlic

    Pan-fry the cooked pasta in margarine, sage and garlic to create a crispy layer.

Gluten-Free Homemade Pasta (Potato and Red Lentil) by @le.renard.et.les.raisins

40 min

4 servings

🥔

3

Potatoes

🫘

400 g

Red lentils

🧂

1 pinch

Salt

🧈

Margarine

🌿

Sage

🧄

Garlic

Preparation Steps

  1. Step 1/7

    Cook the potatoes in salted water until tender.

    🥔Potatoes
    🧂Salt
    🍲Pot

  2. Step 2/7

    Using a spice or coffee grinder, or a powerful blender, mill the red lentils into a fine flour (start with 400g, milling more later if needed).

    🫘Red lentils
    🫙Spice or coffee grinder

  3. Step 3/7

    Blend the potatoes again, or mash them with a potato masher, then add the red lentil flour and a pinch of salt and blend again until a pliable dough forms.

    🥔Potatoes
    🫘Red lentils
    🧂Salt
    🥔Potato masher

  4. Step 4/7

    If the dough is too wet, add more red lentil flour.

    🫘Red lentils

  5. Step 5/7

    Place the dough on the work surface with a little red lentil flour and shape it into a ball.

    🫘Red lentils
    Work surface

  6. Step 6/7

    Cut the dough with scissors directly over a pot of salted boiling water and cook for 3-4 minutes, or until the pieces rise to the surface.

    🧂Salt
    ✂️Scissors
    🍲Pot

  7. Step 7/7

    Pan-fry the cooked pasta in margarine, sage and garlic to create a crispy layer.

    🧈Margarine
    🌿Sage
    🧄Garlic
    🍳Pan

Composition

Ingredients

Types

Vegetables, Legumes, Spices, Fats, Herbs

Ingredients

Potatoes, Red lentils, Salt, Margarine, Sage, Garlic

Notes

Potatoes (medium-sized, about 450-500g), Red lentils (400-500g, milled into fine flour, start with 400g and mill more if needed), Salt (for the dough, for the potato cooking water and the boiling bath), Margarine (for pan-frying the pasta, amount not given), Sage (for pan-frying the pasta, amount not given), Garlic (for pan-frying the pasta, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Sugar-Free, Gluten-Free

Calories

310 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Spice or coffee grinder, Potato masher, Scissors, Pot, Pan, Work surface

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Crispy

Flavors

Savory, Earthy, Garlicky, Herby

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform