Your Life A to Z Recipe: Wednesday, August 21, 2013
Homemade Pasta with Eggplant and Italian Sausage
By: Chef Maggie Norris of Whisked Away Cooking School
Adapted from Spago
3 cup all purpose flour
1 tablespoon salt
9 large egg yolks
3 whole egg
1 tablesoon teaspoons olive oil
3 tablespoon (about) water
Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Run dough through spaghetti cutter on pasta machine. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
Bring large pot of salted water to boil. Add half of pasta and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer pasta to large sieve and drain well then add to the sauce. Repeat with remaining pasta
Sausage and Eggplant Sauce
(Sugo di Salsiccia e Melanzane)
1 tablespoon olive oil
2 medium onions, diced
4 garlic cloves, minced
8 ounces fresh pork sausages, crumbled
1 large eggplant, diced
1 cup white wine
2 cups tomato puree
½ parsley, finely chopped
Salt and pepper to taste
Red pepper flakes
Saute onions and garlic in the oil for a few minutes. When the onions are golden, add the sausages and cook for about 3 minutes. Add the eggplant and the when the liquid has absorbed, add the white wine. Cook for a few minutes and then add the tomato puree. Continue to cook for 10 minutes. If the sauce seems too dry, add some pasta water to thin it out.
Add parsley, salt, black pepper and hot pepper to taste.