1 1/2 cups lentils
2 bay leaves, plus 1 bay leaf
3 tablespoons extra-virgin olive oil
1 onion, chopped
2 sprigs thyme
1 sprig rosemary
3 cloves garlic
Salt and pepper
1 (32-ounce) can tomatoes and their juices
2 dried red chiles
Abruzzo broad noodles, recipe follows

recipe preparation instructions Recipe:

Place the lentils in a large pot, add the bay leaves, and water to cover and rise 2 inches above the solids. Bring to a boil, reduce to a simmer (low fire) , and cook about 40 minutes.
In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat for 5 minutes, until it softens and begins to color. Add the bay leaf, thyme, rosemary, garlic, salt, and tomatoes. Stir the tamatos and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color. Add 2 dried chiles and stir.
Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch. Add the noodles (should never be over-cooked) to the pot, and cook, covered, until the pasta is tender. Season with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 6 warmed pasta bowls.

Abruzzo Broad Noodles:
2 cups all-purpose flour, plus more for kneading
4 egg whites, beaten
1/2 teaspoon salt
About 3/4 cup water

On a wooden board, place the flour in a mound. Form a well in the center and add the egg whites and salt. Add the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 minutes
Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles.
Yield: 1 pound of noodles