Noodles with lentils flour

  • Tagliatelle con farina di lenticchie


200 g of gluten free lentils flour Molino Rossetto
200 g Organic stoneground Cappelli flour Molino Rossetto
2 spoons of olive oil
200 ml of lukewarm water


  • CAPPELLI WHEAT FLOUR - 17,64 (500 G)


Mix two flours, add some oil and (gradually) lukewarm water. Once you obtained a smooth dough let it rest for half an hour. Roll the dough mot too thin, put some rice flour that absorbs the humidity and divide in squares to obtain noodles that aren’t longer than 6/7 cm.