Gluten-Free Red Lentil Penne Organic

How long do I cook them?

Four to five minutes in a litre of boiling water per 100 g of pasta. The Kazidomi red lentil penne cook faster than wheat pasta and go soft quickly beyond that: taste from the fourth minute, drain at once and serve them without waiting.

What is in them?

Red lentil flour and water, nothing else, with the flour coming from organic farming. Kazidomi has these penne produced in Italy, from red lentils grown in Türkiye, in a gluten-free workshop, which also makes them suitable for people with coeliac disease.

Red lentil or chickpea pasta: which to choose?

The Kazidomi red lentil penne have an orange colour, a mild taste and a texture that stays supple. The chickpea ones are beige, with a more pronounced flavour and a firmer bite. The cooking time differs too: four to five minutes against three to four.

Why does the cooking water turn cloudy?

Because pulse flour releases starch, more of it than wheat semolina does. That is normal and has no effect on the result. Kazidomi advises a large volume of water, a litre per 100 g, and quick draining: these penne stick together if they sit in their cooking water.

How do I serve them?

With a tomato sauce, roast vegetables, pesto, or simply olive oil and herbs. The Kazidomi red lentil penne also hold up in a cold salad, provided you run them under cold water as soon as they are drained to stop the cooking. Avoid long spells in the oven.