A homemade pasta with tomato sauce, eggplants, and fresh ricotta.
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Make a mound of flour and break the eggs, salt, and Olive oil into the center
Beat them with a fork and incorporate the flour gradually
When the dough is well combined, let rest for 30 minutes
Flatten the pasta into a sheet and cut into pieces of about 2
Set to the side, dusted with flower
Cut the eggplant into cubes, place in caulendar with some salt and let them drain for 30 minutes
Heat a large non stick pan with 2 tbsp Olive Oil to until hot, add the eggplant, stirring occasionally. Once sauteed, place to the side
Pour the tomato sauce, salt, Olive oil and basil into a medium pot and let simmer for 15-20 minutes to create the sauce
Cook the fresh pasta for a few minutes until al dente
Stir in the tomato saice, the egg plats and sprinkle with fresh ricotta
Ingredients
Directions
Make a mound of flour and break the eggs, salt, and Olive oil into the center
Beat them with a fork and incorporate the flour gradually
When the dough is well combined, let rest for 30 minutes
Flatten the pasta into a sheet and cut into pieces of about 2
Set to the side, dusted with flower
Cut the eggplant into cubes, place in caulendar with some salt and let them drain for 30 minutes
Heat a large non stick pan with 2 tbsp Olive Oil to until hot, add the eggplant, stirring occasionally. Once sauteed, place to the side
Pour the tomato sauce, salt, Olive oil and basil into a medium pot and let simmer for 15-20 minutes to create the sauce
Cook the fresh pasta for a few minutes until al dente
Stir in the tomato saice, the egg plats and sprinkle with fresh ricotta