📝 About This Recipe
Harness the power of the ancient Mediterranean lupin bean with this vibrant, high-protein pasta that offers a nutty depth and a stunning golden hue. This recipe transforms lupini flour into a silky, grain-free noodle that pairs perfectly with a bright, herbaceous olive oil sauce. It is a nutritional powerhouse that bridges the gap between traditional Italian comfort and modern plant-based innovation.
🥗 Ingredients
Lupini Pasta Dough
- 1 1/2 cups Lupini Flour (finely sifted)
- 1/2 cup Tapioca Starch (to provide elasticity and structure)
- 1 1/2 teaspoons Xanthan Gum (essential for binding in grain-free dough)
- 1/2 teaspoon Sea Salt (fine grain)
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Olive Oil (extra virgin)
- 1-2 tablespoons Water (added gradually as needed)
Lemon-Garlic Infusion
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 piece Lemon (zest and juice)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Toasted Pine Nuts (for crunch)
- 1/4 cup Vegan Parmesan or Pecorino Romano (freshly grated)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean marble surface, whisk together the lupini flour, tapioca starch, xanthan gum, and salt. Create a deep well in the center of the dry ingredients.
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2
Crack the eggs into the well and add one tablespoon of olive oil. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls of the well.
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3
Once a shaggy dough forms, begin kneading by hand. If the dough feels too dry or crumbly, add water one teaspoon at a time. The dough should be firm but pliable.
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4
Knead the dough vigorously for 8-10 minutes. This is crucial to activate the binders; the dough should become smooth and lose its stickiness.
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5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the lupini flour to fully hydrate.
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6
Divide the rested dough into four manageable sections. Keep the sections you aren't working with covered to prevent them from drying out.
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7
Flatten a piece of dough and run it through a pasta machine at the widest setting. Fold it in thirds like a letter and run it through again. Repeat this 3 times to ensure a silky texture.
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8
Gradually decrease the thickness settings on your machine until you reach the desired thinness (usually setting 5 or 6). Lupini dough is delicate, so handle with care.
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9
Cut the sheets into fettuccine or pappardelle widths. Dust the cut pasta lightly with extra tapioca starch and form into small nests on a parchment-lined tray.
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10
Bring a large pot of heavily salted water to a rolling boil. In a separate large skillet, heat the 1/3 cup olive oil over medium-low heat.
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11
Add the sliced garlic and chili flakes to the skillet. Sauté gently for 2-3 minutes until the garlic is golden and fragrant, but be careful not to burn it.
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12
Drop the fresh lupini pasta into the boiling water. Cook for 3-5 minutes. Since it is fresh legume-based pasta, it will float to the top when nearly done; taste a strand to ensure it is 'al dente'.
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13
Using tongs, transfer the pasta directly from the water into the garlic oil skillet. Add 1/4 cup of the starchy pasta water to the pan.
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14
Toss the pasta vigorously over medium heat with the lemon juice, lemon zest, and fresh parsley until a glossy sauce coats every strand.
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15
Plate the pasta immediately, topping with toasted pine nuts, grated cheese, and a final crack of black pepper.
💡 Chef's Tips
Always sift your lupini flour to remove any coarse hulls which can make the pasta grainy. Don't skip the resting period; the lupini flour needs time to absorb the moisture from the eggs for a smooth dough. If you don't have a pasta machine, you can roll the dough by hand using a heavy rolling pin, but aim for transparency. Lupini pasta absorbs salt more than wheat pasta, so ensure your pasta water is as salty as the sea for the best flavor. If the dough feels too 'rubbery' while kneading, let it rest for 5 minutes then continue; this relaxes the structure.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Sauvignon Blanc to complement the lemon notes. Serve alongside a simple arugula salad with a balsamic glaze for a peppery contrast. Add sautéed oyster mushrooms or artichoke hearts for an extra layer of Mediterranean texture. A side of warm, crusty sourdough bread is perfect for mopping up the leftover garlic-infused oil. For a protein boost, top with grilled lemon-herb shrimp or marinated chickpeas.