Pasta alla Norma
Ingredients for pasta (4 portions)
semolina flour 150 g
wheat flour 100 g
Ingredients for dish (4 portions)
eggplant diced and soaked in cold water 250 g
cherry tomatoes cut in half 120 g
Napoletana sauce 500 ml
2 sprigs of basil
Mozzarella mini balls cut in half 80 g
Mix both flours together.
Sprinkle the flour on a clean countertop, make a hole in the middle, and then crack the eggs into it.
Beat the eggs with a fork and then slowly combine them with the flour.
When the dough is less sticky, knead it into a dense ball.
Divide the dough into smaller portions. Insert them into the pasta machine and roll until the dough reaches the desired thickness and length.
Using a suitable cutter, cut the dough sheets into strips of the desired width. Sprinkle the finished pasta evenly with flour and set it aside.
Take out the chopped eggplant from cold water and dry. Fry eggplant in olive oil over medium heat until golden brown. Drain it of olive oil and set aside.
Put the cherry tomatoes halves in the same pan and pour the Napoletana sauce. Bring to a boil.
Add fried eggplant and basil leaves.
Put the pasta in salted, boiling water for about 2 minutes until it reaches the desired softness.
Mix the pasta thoroughly with the sauce and cook everything for another 1-2 minutes. Season with salt and pepper as desired. Decorate with mozzarella balls.
Enjoy your meal!