Red Lentil Tagliatelle with Sage and Walnut Pesto

Name: Red Lentil Tagliatelle with Sage and Walnut Pesto
Yield: 2 generous servings
Ingredients: For the pasta:; 1 2/3 cups red lentil flour (about 200 grams); 2 large eggs; 2 tablespoons sunflower oil; as needed Water,; as needed Salt and rice flour,; For the sauce:; 3 tablespoons unsalted butter (about 40 grams); 1 sprig sage (10-15 leaves); 1 handful walnuts; Grated Parmesan cheese

Lucilla Crispini @lucillaincucina

Montesilvano(PE)

A unique gluten-free pasta dish. Homemade tagliatelle made with red lentil flour, simply dressed with butter, sage, and walnuts.

Lucilla Crispini @lucillaincucina

Montesilvano(PE)

A unique gluten-free pasta dish. Homemade tagliatelle made with red lentil flour, simply dressed with butter, sage, and walnuts.

Saved

Ingredients

2 generous servings

For the pasta:
1 2/3 cupsred lentil flour (about 200 grams)
2large eggs
2 tablespoonssunflower oil
as neededWater,
as neededSalt and rice flour,
For the sauce:
3 tablespoonsunsalted butter (about 40 grams)
1 sprigsage (10-15 leaves)
1 handfulwalnuts
Grated Parmesan cheese

Saved

Steps

1

Mound the red lentil flour on a work surface and make a well in the center. Add the eggs, sunflower oil, and a pinch of salt. Mix well and knead until you have a smooth, pliable dough similar to shortcrust pastry.
2

Let the dough rest for 30 minutes at room temperature, covered with plastic wrap. Then roll it out into a very thin sheet using a rolling pin and rice flour to prevent sticking. Roll up the floured sheet and slice into rounds (as shown in the photo).
3

Unroll the slices to form perfect tagliatelle. Some may break during cooking, but they will still taste great.
4

Cook the tagliatelle in boiling salted water for 7-8 minutes. Drain and toss with melted butter, finely chopped sage, and walnuts in a skillet to combine the flavors. Serve with plenty of grated Parmesan cheese.