Fettuccine Pasta All Norma Recipe
Fresh made fettuccine with eggplant and tomato sauce.
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt. Make a well in the center and add 3 large eggs. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into quarters. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into fettuccine strips.
Sauce Preparation
- 4
Prepare the Eggplant
Dice the medium eggplant into small cubes. Sprinkle with salt and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 5
Cook the Eggplant
In a large skillet, heat 4 tbs of olive oil over medium heat. Add the diced eggplant and sauté until golden brown, about 5-7 minutes.
- 6
Add Garlic and Tomatoes
Mince 3 garlic cloves and add to the skillet, cooking for an additional 1-2 minutes until fragrant. Pour in 28 oz of canned crushed tomatoes, 1 tsp of oregano, 1 tsp of salt, and 0.5 tsp of black pepper. Stir well and let simmer for 15 minutes.
- 7
Finish the Sauce
Add 0.5 cups of fresh basil leaves to the sauce and stir. Cook for another 2 minutes, then remove from heat.
Combining and Garnishing
- 8
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes until al dente. Drain and reserve a small cup of pasta water.
- 9
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- 10
Serve
Plate the fettuccine and top with 0.5 cups of grated Parmesan cheese and additional fresh basil leaves for garnish. Serve immediately.
