How to Make Favorite Pasta&lentil

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The ingredients needed to make Pasta&lentil:

1. Make ready 1 kilo gram pasta
2. Take 1 and 1/2 cup lentil (red)
3. Make ready 3 cup gram rice
4. Make ready 2 t s oil
5. Take salt
6. Make ready sauce tomato 5 t spoon
7. Get 1 spoon black peppers

Garnish with Parmesan cheese and parsley. Bean pasta: Pasta is an inexpensive base for a meal, but simply eating pasta and sauce doesn't always provide the right balance of nutrients, including fiber and protein. Bean pasta incorporates beans and legumes, such as lentils, black beans and chickpeas, into the pasta dough itself, creating a highly nutritious substitute for classic wheat. However, while any pasta is a simple and delicious dish, there's an overwhelming amount of noodles you can cook to make your pasta dish.

Steps to make Pasta&lentil:

1. First we put hot water with salt then add our pasta as normal cook
2. Then dry from water
3. Wash the rice and the lentil then mix it together
4. Like these
5. In oil put half of rice &lentil and mix until be
6. Like these then add the other half &add salt and water as need it
7. When it finish mix and add a few of sauce tomato i like hot one
8. No problem if we can add garlic sauce or some of union grill

Bean pasta incorporates beans and legumes, such as lentils, black beans and chickpeas, into the pasta dough itself, creating a highly nutritious substitute for classic wheat. However, while any pasta is a simple and delicious dish, there's an overwhelming amount of noodles you can cook to make your pasta dish. Before you go crazy adding all the flavors and finishing touches, let's learn a little about all the types of pasta shapes themselves and how pasta is made. "The sauce fits the pasta," said Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. There are many different varieties of pasta. They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti).

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