AbstractBACKGROUNDTo improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti‐nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten‐free fresh egg pastas.RESULTSThe most proper operating conditions for the three malting process steps were identified in a bench‐top plant. The first (water steeping) and second (germination) steps were studied at 18, 25 or 32 °C. After 2 or 3 h of steeping at 25 °C and almost 24 h of germination, 95–98.8% of the lentil seeds sprouted. By prolonging the germination process to 72 h, the raffinose or phytic acid content was reduced by about 80% or 95% or 27% or 37%, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h. The cotyledons of the resulting yellow lentil malts were cyclonically recovered, milled and chemico‐physically characterized.CONCLUSIONBoth flours were used to prepare fresh egg‐pastas essentially devoid of oligosaccharides, and low in phytate (4.6–6.0 mg g−1) and in vitro glycemic index (38–41%). However, the cooking quality of the fresh egg pasta made of malted Moroccan lentil flour was higher with respect to its crude protein content and lower with respect to its water solubility index. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.