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1
Place the lentils in a large pot, add the bay leaves, and water to cover and rise 2 inches above the solids.
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2
Bring to a boil, reduce to a simmer, and cook about 40 minutes.
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3
In a heavy-bottomed skillet, heat the oil over medium-high heat.
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4
Add the onion and cook over medium heat for 5 minutes, until it softens and begins to color.
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5
Add the bay leaf, thyme, rosemary, garlic, salt, and tomatoes.
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6
Stir the tomatoes and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color.
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7
Add 2 dried chiles and stir.
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8
Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch.
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9
Add the noodles to the pot, and cook, covered, until the pasta is tender.
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10
Season with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 6 warmed pasta bowls.
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11
On a wooden board, place the flour in a mound.
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12
Form a well in the center and add the egg whites and salt.
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13
Add the water, a little at a time, while mixing in the flour and water with a fork.
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14
Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough.
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15
Set the dough under an inverted bowl and let it rest 15 minutes
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16
Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles.
