LISA’S TIP – To cook fresh pasta, bring a large pot of salted water to a boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that the noodles do not stick together. Cook the pasta for about 3-4 minutes (2 minutes if you like al dente). Keep a close eye on it — fresh pasta cooks much faster than dried pasta! Plus, lentil pasta can over boil, so keep an eye on it. When cooked strain the fresh pasta and use immediately. You can freeze uncooked fresh pasta or keep uncooked in the fridge for 2 days before boiling. As I mentioned above you can put the pasta through a linguine setting and serve in a soup – it’s delicious! By making the swap from traditional flour to gram flour, made from dried chickpeas, not only is it gluten-free and high in protein but also has a lower glycaemic index, making it a valuable ingredient for those with blood sugar issues. Gram flour is also rich in minerals including potassium, magnesium and phosphorus meaning you can get all the indulgence of a hearty bowl of pasta with all the added benefits. Plus, you’d never be able to tell.