Restaurants›Restaurant Bricco›Handmade Fresh Gemelli La Norma Recipe

Handmade Fresh Gemelli La Norma Recipe

Inspired by Restaurant Bricco
Time1h 15m
Serves4

Local mozzarella, local eggplant, basil pesto

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables and Cheese

Method

Preparation and Cooking

1

Make the Gemelli Pasta

In a bowl, mix flour and salt. Make a well in the center and add eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2

Prepare the Eggplant

Slice the eggplant into rounds, then into strips. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

3

Cook the Eggplant

In a skillet, heat olive oil over medium heat. Add the eggplant and sauté until golden and tender, about 5-7 minutes. Season with salt and black pepper.

4

Roll Out the Pasta

After resting, roll out the pasta dough thinly, then cut into strips and twist them into gemelli shape.

5

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the gemelli for 3-4 minutes until al dente. Drain and reserve some pasta water.

6

Combine and Serve

In the skillet with eggplant, add the cooked gemelli and basil pesto. Toss to combine, adding reserved pasta water as needed for creaminess. Top with diced local mozzarella and serve immediately.