Broad Noodles with Lentils: Sagnatiellie Lenticchie

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Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
1 hr 50 min
Prep
20 min
Inactive
15 min
Cook
1 hr 15 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1 1/2 cups lentils
  • 2 bay leaves, plus 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 3 cloves garlic
  • Salt and pepper
  • 1 (32-ounce) can tomatoes and their juices
  • 2 dried red chiles
  • Abruzzo broad noodles, recipe follows

Directions

Place the lentils in a large pot, add the bay leaves, and water to cover and rise 2 inches above the solids. Bring to a boil, reduce to a simmer, and cook about 40 minutes.

In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat for 5 minutes, until it softens and begins to color. Add the bay leaf, thyme, rosemary, garlic, salt, and tomatoes. Stir the tomatoes and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color. Add 2 dried chiles and stir.

Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch. Add the noodles to the pot, and cook, covered, until the pasta is tender. Season with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 6 warmed pasta bowls.

Abruzzo Broad Noodles:

  • 2 cups all-purpose flour, plus more for kneading
  • 4 egg whites, beaten
  • 1/2 teaspoon salt
  • About 3/4 cup water

On a wooden board, place the flour in a mound. Form a well in the center and add the egg whites and salt. Add the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 minutes

Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles.

Yield: 1 pound of noodles

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Newest Ratings and Reviews

Read all 6 reviews

  • on February 19, 2010

    Flag

    I modified the recipe a bit by using canned lentils and skipped the lentil-cooking part. That way, all you have to do is cut up the onion, and dinner's pretty much ready! I also used chili flakes instead of a whole chili; it gave a nice kick to the dish that wasn't overwhelming, but it was a nice high note among the warm comfort of the sauteed onions and the rustic tomatoes. I also sprinkled a bit of parmigiano reggiano cheese on while serving. Yum! =
    All the modifications were because I'm a student studying abroad; a lot of the ingredients to recipes aren't available, so I have to get creative!
    Overall, it was a hearty, filling dish for me and my roommate!

    people found this review Helpful.
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  • on December 28, 2008

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    I wasn't sure about this recipe when I decided to make it but was pleasantly surprised! Very hearty and filling. I think the recipe is perfect just as it is written.

    people found this review Helpful.
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  • on September 22, 2008

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    Only need half the amount of lentils recipe calls for, we ended up throwing away the other half. Fresh packaged fettucine worked well.

    people found this review Helpful.
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