Pasta is one of the cornerstones of Italian cuisine and there are many, many variations. Tagliatelle is one of the kinds that we are most familiar with both in Italy and internationally. A typical Tuscan pairing with this pasta is Aubergines and, if you're thinking of holidaying there this recipe might just seal the deal. Wholesome, filling and delicious, it typifies the cuisine that the area is known for and that you'll experience in restaurants and at events and festivals all over the region. Why not try out the recipe today and then find a luxury villa in Tuscany so you can taste the real thing in wonderful surroundings?
Ingredients
Serves 7 people
For the dough:
- 500 g of semolina flour
- 5 eggs
For the sauce:
- 3 Eggplants
- 1 Onion
- 2 Cloves of Garlic
- 350 g Peeled tomatoes
- Oregano
- Salt
- Extra virgin olive oil
Method
1. Pour out your flour onto either a large chopping board or merely onto a flat surface such as a counter or table.
2. Create a well at the centre of the flour and then break the eggs, dropping both yolk and white into the well that you formed in the flour. Don't forget to add a pinch of salt.
3. Now you can begin kneading, either inwards to outwards. When the dough has become soft yet firm and elastic, form it into a round shape.
4. Next, you'll need to cover the dough and leave it alone to rest at room temperature for around 30 minutes.
5. In order to form thin sheets of pasta, you'll need to roll it out. Ideally you should use a pasta machine but if you don't have one on hand you can also use a rolling pin.
6. Cut the fresh onions into julienne strips (thin strips around 3 inches in length and 1/6 of 1/8 of an inch in width). The aubergines should be cut into small cubes.
7. Fry the onions and the cloves of garlic lightly in extra-virgin olive oil and then add the aubergines, seasoning the entirety with salt.
8. Add some hot water or broth to this and then cook it slowly.
9. When the aubergines are almost soft, add peeled tomatoes, oregano and cook everything for an additional 10 minutes.
10. Now it can be served with your tagliatelle!
Once you've got a taste for Tuscany, you'll be dying to visit!
Serves 7 people
For the dough:
- 500 g of semolina flour
- 5 eggs
For the sauce:
- 3 Eggplants
- 1 Onion
- 2 Cloves of Garlic
- 350 g Peeled tomatoes
- Oregano
- Salt
- Extra virgin olive oil
Method
1. Pour out your flour onto either a large chopping board or merely onto a flat surface such as a counter or table.
2. Create a well at the centre of the flour and then break the eggs, dropping both yolk and white into the well that you formed in the flour. Don't forget to add a pinch of salt.
3. Now you can begin kneading, either inwards to outwards. When the dough has become soft yet firm and elastic, form it into a round shape.
4. Next, you'll need to cover the dough and leave it alone to rest at room temperature for around 30 minutes.
5. In order to form thin sheets of pasta, you'll need to roll it out. Ideally you should use a pasta machine but if you don't have one on hand you can also use a rolling pin.
6. Cut the fresh onions into julienne strips (thin strips around 3 inches in length and 1/6 of 1/8 of an inch in width). The aubergines should be cut into small cubes.
7. Fry the onions and the cloves of garlic lightly in extra-virgin olive oil and then add the aubergines, seasoning the entirety with salt.
8. Add some hot water or broth to this and then cook it slowly.
9. When the aubergines are almost soft, add peeled tomatoes, oregano and cook everything for an additional 10 minutes.
10. Now it can be served with your tagliatelle!
Once you've got a taste for Tuscany, you'll be dying to visit!
Photo credits
picture 1: Suzette - www.suzette.nu / CC BY 2.0
picture 1: Suzette - www.suzette.nu / CC BY 2.0