Homemade Pasta with Eggplant Bolognese

Fresh, homemade pasta does not require a machine. Sure, it would be more convenient but we won’t let that stop us from enjoying fresh pasta. Truth is, making fresh pasta from scratch is easier than you think and while it may be a bit daunting the first time you do it, it gets easier with every batch! There’s no comparison between fresh pasta and the ones you buy in the supermarket. The taste and mouth feel of fresh pasta is a far more satisfying experience and the best thing about it is that it doesn’t require any special ingredients or tools to make this at home.

Homemade Pasta – Ingredients

• 2 cups all purpose flour
• 2 large eggs at room temperature
• 1 tbsp olive oil or vegetable oil
• salt to taste
• extra flour for dusting surface

Method

1. Add flour and salt to a bowl then combine
2. Add eggs and oil then bring mixture together until a dough has formed
3. Knead dough until smooth (approximately 3 minutes)
4. Wrap in cling then allow to rest for 20-30 minutes
5. Cut dough in half then roll out as thin as possible on a floured surface
6. Trim ends to make a rectangle
7. Dust rolled out pasta sheet liberally with flour
8. Fold sheet in half then cut into half inch strips (fettucine type shape)
9. Separate/ loosen pasta as you cut
10. Dust pasta with flour and place on parchment paper or hang on a pasta rack to dry. You can store the pasta chilled in the refrigerator for one day or in the freezer for one month. 
11. Bring a pot of water to a rolling boil
12. Add a pinch of salt then cook pasta for 1 minute
13. Serve hot & enjoy

Eggplant Bolognese

Ingredients

• 4 eggplants cubed
• 10 cloves garlic minced
• 1/2 tsp aniseed
• 2 tbsp dried Italian seasoning
• 1/4 cup olive oil
• 1/2 cup tomato paste
• 1 1/2 cups water
• salt & black pepper to taste

Method

1. Add olive oil to a pot then add aniseed and allow to toast for 30 seconds
2. Add garlic then allow to sauté for 30 seconds
3. Add eggplant then add salt, black pepper and Italian seasoning
4. Mix well then sauté for 2-3 minutes
5. Add tomato paste then sauté for 5 minutes
6. Add water, cover then reduce heat and cook for 30 minutes
7. Serve with pasta & enjoy

Related Recipes

• One Pot Pasta
• Pasta In Roasted Pumpkin Sauce
• Spicy Asian Eggplant