Red lentil noodles

Ingredients for 2 servings:

• 250 g lentil flour, red
• 1 egg(s), size M
• 1 tsp salt
• 2 tsp olive oil
• 2 pinches of ground nutmeg
• 4 tbsp water

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 28 minutes

Basic recipe, almost like the original, low carb

Mix the dry ingredients well and make a well in the center. Lightly whisk the egg with the olive oil and the water. Pour the mixture into the well in the flour mixture and knead by hand. The consistency should resemble shortcrust pastry. Then let the dough rest for about 20 minutes. After it has rested, divide the cooled mixture into two parts and roll out with a rolling pin to about the thickness of a matchstick. If the dough is sticky, a little lentil flour can help. Use a pizza cutter to cut the rolled out dough into strips about 0.5 cm wide. The width depends on your taste. To cook, either place the dough in boiling salted water while it is still soft or leave to dry in an oven at 50°C with the oven door open for about 60-90 minutes. The cooking time is about three minutes when raw and about six minutes when dry. Be sure to taste it if you want it al dente.