Ingredients:
- 3 eggs
- Flour
- Olive Oil
- Red Lentils
- Tinned Tomatoes
- 2 Onions
- 2 large carrots
- Vegetable stock cubes
Instructions:
- Measure out 300g of Plain Flour (Tipo OO flour works even better but isn't necessary)
- Pour the flour into a bowl and make a well shape in the middle
- Crack 3 eggs into the middle of the bowl along with a drizzle of Olive Oil and use your hands to kneed the mixture into a dough.
- The dough works well if left to refrigerate for about an hour at this point, but this isn't necessary.
- On a flat, floured surface roll the dough out until it is as flat as possible, and then cut it into the shape you want. I chose to do wide strips for a tagliatelle shape.
- In as large a pan as possible, set the water to boil and then add the pasta to the boiling water until it is fully cooked. Only cook the pasta right before you are ready to eat it. Homemade pasta is not solid like store-bought pasta so if it is left boiled for a long time it will likely stick together and form a big clump. To avoid sticking in general, it might be a good idea to boil the pasta in smaller batches if possible to avoid sticking in the pan.
- For the bolognaise, dice two onions into as small pieces as possible.
- Cut two large carrots into as small cube shaped pieces as possible.
- In an oiled pan, allow the onions to cook until translucent.
- Add the chopped carrot to the pan with the onion and keep the vegetables moving.
- Once the carrots have softened slightly, pour the tinned tomatoes into the pan and keep the sauce moving.
- Add the red lentils to the mixture immediately afterwards.
- In a separate pan or in the kettle, boil water to mix with the vegetable stock cube and add to the sauce.
- Drain the pasta and place the sauce on top to serve.
