#Pasta #HomemadePasta #ASMR
Fresh tagliatelle with roasted eggplant, tomato, and ricotta salata.
Simple ingredients, slow process, clean flavors.
The traditional alla Norma is made with fried eggplant.
Here, I roast them in the oven for a lighter and cleaner version.
Ingredients
– 200 g flour (00)
– 2 eggs
– 2 eggplants
– 1 can peeled tomatoes
– 1 garlic clove
– Fresh basil
– Olive oil
– Aged cheese (ricotta salata or provolone)
– Salt
Method
Mix flour and eggs, knead until smooth and elastic.
Shape into a ball, cover, and let rest for about 30 minutes.
Roll the dough with a pasta machine, gradually thinning the sheets, then cut into tagliatelle.
Roast the whole eggplants in the oven at 200°C for 45–60 minutes, until completely soft. Let them cool, peel off the skin, and cut into slices.
In a pan: olive oil, garlic, peeled tomatoes, basil. Simmer and crush the tomatoes with a fork.
Add the roasted eggplant to the sauce.
Cook the tagliatelle, toss in the pan with the sauce and fresh basil.
Serve with grated aged cheese.
Dining and Cooking