I was interested in this pasta made from red lentil flour. It is gluten free and I thought it might be a good way to get new sources of nutrients into B-G. I simply made up a pasta sauce with onions, celery, chopped tomatoes and courgette. The pasta had a different texture to wheat pasta -slightly more robust and with more bite. I would most likely pair it with spicy rather than subtle sauces, like a good punchy puttanesca.