Fresh homemade pasta can not be compared with purchased, because it can be cook with ingredients to your taste and get unique a product that is not found on store shelves. if you have pasta machine, it’s time to experiment and cook delicious dishes. Knead freshly finely in pasta dough chopped basil, grated parmesan and pecorino romano cheese and chop it with flat noodles. Then the boiled paste is mixed with fragrant tomato sauce, mozzarella and baked in the oven eggplant and you get a dish filled with bright summer tastes of Mediterranean cuisine. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Paste
- 2.5 tbsp. flour + extra to sprinkle
- 0.5 tbsp. small semolina
- 1/4 Art. finely chopped basil
- 2 tbsp. l finely grated parmesan
- 2 tbsp. l finely grated pecorino cheese
- 3/4 Art. whole milk
- 2 large eggs
- 2 tbsp. l olive oil
Sauce
- 1 large eggplant (approximately 0.7 kg.), Sliced in pieces 2.5 cm
- 0.5 tbsp. olive oil
- 5 cloves of garlic, crushed
- A pinch of red pepper flakes
- 1 can (800 gr.) Canned whole peeled Italian tomatoes in your own juice, grind with your hands
- 1 tbsp. l chopped fresh basil + 0.5 tbsp. torn leaves
- 220 gr fresh mozzarella, diced 1 cm.
- Grated Pecorino Romano cheese, for serving
Recipes with similar ingredients: egg noodles, fettuccine pasta, eggs, milk, mashed tomatoes, eggplant, parmesan cheese, cheese mozzarella, pecorino romano cheese, semolina, flour, basil
Recipe preparation:
- Prepare the pasta: in a large bowl, mix the wheat and semolina, basil, both types of cheese and 1 tsp. salt. Whisk in separate bowl of milk, eggs and olive oil, then pour into flour mixture and stir with a fork until the dough is gathered in a lump. Continue kneading with your hands on a floured surface until the dough will not become smooth and elastic, about 5 minutes, adding more flour if necessary so that the dough is soft but not sticky. Wrap in plastic wrap, leave at room temperature for 2 hours.
- Cut the dough into four pieces. Working with one piece at a time (the rest keep wrapped in film), pass the dough through pasta machine with the thickest hole. Keep going roll out the dough, gradually narrowing the space and as sprinkle with flour until it is 0.3 cm thick. With a knife, cut a sheet of dough into noodles measuring 10×0.5 cm. Sprinkle flour noodles, then put on a baking sheet covered with parchment. Repeat the same with the remaining test. Cover the pasta with the kitchen with a towel and set aside until cooked or place in refrigerator for 4 hours.
- Preheat the oven to 230 ° C. In a large bowl, mix eggplant, 1/4 tbsp. olive oil, 1 tsp salt and a little ground black pepper. Put on a baking sheet and fry in the oven, mixing once or twice until tender and until vegetables brown for 35-40 minutes. Put on a plate.
- Prepare the sauce: meanwhile in a medium saucepan size over medium heat, heat 2 tbsp. l olive oil with garlic and red pepper. Fry until the garlic is soft and golden, about 4 minutes. Add the tomatoes, then pour in empty tomato can 1 tbsp. water and pour into the pan. Bring to a boil and cook, stirring, until the sauce thickens, 35-40 minutes. Remove from the stove, add chopped basil, salt and pepper to taste.
- Pour water into a large pot, add plenty of salt and bring to boiling. Add the paste and cook until it pops up on surface and will not become soft, 3-4 minutes. Pour separately 0.5 Art. paste water; drain the rest. Add to pasta in saucepan and simmer over medium heat, stirring to coat whole pasta sauce, about 1 minute.
- Remove from heat and stir in the remaining 2 tbsp. l olive oil, three quarters of eggplant, mozzarella and 1/4 tbsp. torn basil. If necessary, add delayed water in which it was boiled. paste to make the sauce more liquid. Transfer to large shallow bowl. Lay out the remaining eggplant and 1/4 tbsp. torn basil, sprinkle with pecorino cheese.
