Rishta bil Adas (Levantine Pasta with Lentils)

La storia di questo piatto

Rishta bil Adas is the Levant's quiet comfort, brown lentils and hand-cut pasta sharing one bowl, humble and deeply nourishing. It belongs to the everyday kitchen of the region, a dish of patience and plain generosity.

Ingredienti

• 200 g Type 00 flour
• 50 g Re-milled durum wheat semolina
• 120 ml Lukewarm water for the dough
• 300 g Brown lentils
• 1400 ml Water for cooking
• 10 g Salt (2 g in the dough, 5 g in the lentils, 3 g at the end of cooking)
• 3 g Freshly ground black pepper (2 g in the soup, 1 g to finish the plate)
• 3 medium Yellow onion
• 100 ml Extra virgin olive oil
• 1.5 teaspoon Ground cumin (1/2 teaspoon in the lentils, 1 in the onions)
• 2 cloves Garlic
• 20 g Fresh coriander
• 40 ml Lemon juice

Preparazione

1. Make the dough: heap the flour and semolina in a mound, add 2 g of salt (about half a level teaspoon, from the 10 g total) and the lukewarm water little by little, kneading by hand for about 8 minutes until you have a firm, smooth and elastic dough. Cover with a bowl and let rest for 30 minutes: this rest runs in parallel with steps 2 and 3.
2. While the dough rests, rinse the lentils under cold running water until the water runs clear. Place them in a large pot with 1.4 litres of cold water and 1/2 teaspoon of cumin, bring to the boil, then lower to medium heat. Cook for 18-20 minutes, until tender but still whole. Halfway through cooking, add 5 g of salt. Keep a little hot water aside to top up if needed.
3. At the same time, prepare the onion: peel and finely slice the onions (about 3 mm). Heat the oil in a wide pan over medium-low heat, add the onions and cook for 25-30 minutes, stirring often, until golden and amber with crispy edges. If they colour too quickly, lower the heat: they should caramelise, not burn. In the last 2 minutes add 1 teaspoon of cumin and the chopped garlic and stir. Set the warm onions aside with their oil.
4. When the resting time is over (steps 2 and 3 still in progress or nearly finished), roll out the dough with a rolling pin on a floured surface to about 1.5 mm thick (the dough is firm: if it resists, let it rest a few more minutes). Cut wide ribbons about 1 cm wide and 5-6 cm long (or irregular diamonds). Arrange them on a floured tray without overlapping and let them dry for 10 minutes.
5. Mash 2-3 tablespoons of lentils against the side of the pot to give creaminess. Return the lentils to a lively heat with their liquid (top up with hot water if needed) and, at the boil, add the pasta little by little, stirring gently with a wooden spoon so it does not stick. Cook 4-5 minutes, until the pasta is tender and rises to the surface. The dish should remain a thick, creamy soup. Adjust with the remaining salt (3 g), add 2 g of black pepper and the lemon juice.
6. Serve immediately in warm bowls. Top with the still-warm golden, crispy onions and a drizzle of their oil. Finish with the chopped fresh coriander and 1 g of freshly ground black pepper added at the last moment.